Spinach and rice cake
Instructions
Turn on the oven to 170 degrees (5 thermostat).
Cook the rice in salted water for about fifteen minutes.
When tender, drain, cool it with cold water and keep it aside.
Cook spinach without water, covered, for five to six minutes.
Drain, squeeze well to remove excess water and chop.
Stir the rice with spinach, drained corn and pine nuts.
Season with salt, pepper and nutmeg, then mix in egg mixture.
Grease well a rectangular mould of about 20 x 30 cm.
Roll out the pastry very thinly and use it to line the mold completely.
Keep aside a layer to use as a lid.
Fill the mold with the mixture of rice and livellatene the surface.
Cover it with a layer of pastry held aside and close well the edges.
Brush the dough with melted butter.
Passed in the oven for 55 minutes.
When the pasta is browned and crispy remove from oven and let stand a few minutes.
You can serve the cake, to taste, hot or cold, cut into rectangles.
Ingredients and dosing for 8 persons
- 400 g of frozen and thawed puff pastry
- 500 g of brown rice
- 500 g of spinach trimmed
- 400 g of sweet corn in grain
- 130 g of pine nuts
- Nutmeg
- 3 eggs
- Butter
- Salt
- Pepper