- TM 31
Ingredients
Filling
- 300 g brown rice, rinsed
- 1 bunch spinach, rinsed, stalks removed, chopped coarsely
- 160 g feta cheese, crumbed
- 1 --- red capsicum, roasted
- 1 clove garlic
- 1 onion, halved
- 1 teaspoon basil, dried
- 1 teaspoon parsley, dried
- 1 teaspoon Oregano, dried
- 1 teaspoon mixed Italian herbs, dried
- 1/2 teaspoon salt
- 50 g olive oil
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Refer to short crust pastry recipe in the EDC.
Divide into 2 large and 2 smaller balls.
Roll out 2 larger balls and line 2 greased pie tins.
Reserve smaller balls for pie lids.
Rinse rice thoroughly.
Place in simmer basket and cook for 35 - 40 min/Varoma temp/speed 4.
Place chopped spinach into Varoma.
When there is 15 min left on the rice time, place Varoma dish on top of bowl (if the Varoma is too full for the lid to fit securely, place something heavy on top to hold the lid down until the volume decreases).
Remove rice and spinach and place into large mixing bowl.
Add feta cheese.
Add onion, garlic and roast capsicum to mixing bowl and chop 5 sec/speed 6.
Add oilve oil and all herbs.
Cook 3 min/100 C/speed 1.
Add spinach / rice / feta mix to mixing bowl.
This may need to be done in two batches... and mix 2 - 3 min/speed 4 until all combined.
Tip mixture into pastry lined pie tins (should have enough mixture to make two pies).
Put pastry lids on and seal edges.
Prick top of pie with fork.
Cook for 20 min at 200 - 220 degrees until brown.
Pastry
Filling
Tip
Brush with milk for a browner top.
Serve with Tomato Ketchup from My Way of Cooking cookbook.
Thermomix Model
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Recipe is created forTM 31
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Comments
Delicious recipe! I also added roast pumpkin and omitted the pastry. I will definitely be making this again.
This is yummy. I did blind baked the base of the pastry, and brushed the top with egg. I also only minced it all together for seconds not minutes as I think it would have turned into mush. Kids had no idea they were eating spinich - Thanks
This is awesome. I made it tonight as one large pie and added a bit of roast pumpkin and it went down very well with my whole family. Thanks for sharing your recipe
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