SILVERBEET – September
1 cup flour (we like Spelt)
1 cup wholemeal flour (Spelt too)
30g butter for filling
1 brown onion, finely diced
1 bunch silverbeet, shredded
100 grams feta cheese
250 grams cottage cheese
1/3 cup brown rice
4 spring onions, finely sliced
salt and pepper
Preheat oven to 160°C.
Lightly grease a 24 cm spring-form pie dish. Heat oven to 200°C.
Place flour and 200 grams butter in a food processor and process until mixture resembles fine breadcrumbs. Add 3 tablespoons of cold water and process until dough comes together. Turn out onto floured bench and knead until smooth.
Take one third of the dough, wrap in plastic and refrigerate for 15 minutes. Meanwhile, roll out remaining pastry and line pie dish. Refrigerate also for 15 minutes.
Bake pastry blind for 10-12 minutes.
To make the filling, cook brown rice for 30 minutes. Melt 30 grams butter in a frying pan. Add onion and cook till soft. Add silverbeet and stir until just wilted. In a bowl beat eggs, then add cheses, rice and spring onions and salt and pepper to taste. Mix wel and pour into pastry case.
Roll out reserved pastry and place over to pie to cover. Press down edges with a fork. Make a cross in the top of the pie for team to escape.
Bake for around 60 minutes or until pastry is crisp.