A meeting of two rustic recipes with bold flavors and a crispy layer: rice pie and Kotopita
Prepare the broth in advance (even the day before), whether meat, chicken, or vegetable, with all the usual aromatics.
Blend all the vegetables used to cook it in the broth itself (celery, carrot, onion, cloves, juniper, salt, pepper, bay leaf).
Meanwhile, rinse the rice using a strainer and then cook it for 25 minutes in the obtained broth, adjusting for salt.
Drain the rice and let it cool.
Stew the Swiss chard in a little water and once cooked, squeeze them well.
In a bowl, mix the Swiss chard, rice, feta, olives, marjoram, nutmeg, and pepper. There's no need to add salt. Taste to check.
Unroll the phyllo dough (a total of 7 sheets).
Take one sheet and cover all the others with a cloth to prevent them from drying out.
Place the sheet on the work surface and brush it with extra virgin olive oil.
Take a second sheet, lay it on the first, brush it as well, and fold it in half.
Continue this way with the other 5 sheets.
Line a previously greased baking pan by overlapping the sheets alternately to cover all sides, leaving about 10cm of edges hanging out.
The first sheet that served as the base is folded and placed at the bottom of the pan.
Brush again, fill with the Swiss chard mixture, level it, and fold all the edges inward.
Pan
Bowl
Strainer
Baking pan
In the refrigerator for 3-4 days
To make the pie even more flavorful, you can sauté the Swiss chard with an onion. Check out the reel on my Ig profile. Bina
Grecia, Liguria
Brush again if necessary and sprinkle sesame seeds on the surface.
Bake in a preheated oven at 180 degrees for 25/30 minutes.
When the surface is golden and crispy, it's ready.
| Energy (kcal) | 52.1 |
| Carbohydrates (g) | 3.03 |
| of which Sugars (g) | 0.69 |
| Fat (g) | 3.31 |
| of which Saturates (g) | 1.52 |
| Protein (g) | 2.68 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.29 |
