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Step by Step Instructions
  • Step 1: Prepare the pie. Put the rice in boiling, salted water and cook for approximately 25-20 minutes. It should be half boiled. Drain the rice and rinse with plenty of water and drain.
  • Step 2: Place the rice in a bowl and add the cheese, the pistachio nuts, the spearmint, the eggs, the salt, the pepper and the butter. Mix very well and set aside.
  • Step 3: Grease a round baking pan with olive oil and line it with 3 pastry sheets, having first greased them with olive oil inbetween. Pour some of the filling on the pastry-lined baking pan and spread it evenly. Then spread a sheet of pastry on top of that, grease it and put some filling on that too. Follow the same procedure 5 times. In the end, seal the pie with 3 sheets of pastry, greased inbetween. Seal the sides, brush over with olive oil, carve the top using a sharp knife and cook in preheated oven at 190°C for 40-45 minutes until the pastry is golden brown on the surface and at the bottom and also crispy.
  • Step 4: Remove the pie from the oven, wait for 10 minutes until it cools off and then cut and serve.
Ingredient List
  • 12 horiatiko phyllo sheets for pies
  • 1/2Kg nychaki rice
  • 200g extra virgin olive oil
  • 2tbsp butter
  • 2tbsp spearmint
  • black truffle salt
  • ground black pepper
  • 150g pistachio nuts from Aigina PDO unsalted (coarsely chopped)
  • 250g feta cheese from Lemnos PDO (crumbed)
  • 250g xinomizithra cheese from Crete PDO (crumbed)
  • 10 eggs

Rice pie

  • Preparation
    time
    10'
  • Cooking
    time
    120'
  • 10
An extraordinary pie! It resulted from the need to make use of the excess rice from a rice pilaf.
Product Qty
Black truffle fleur de sel from Evia "Dirfis" 1.8oz
$13.95
OR
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