Sometimes leftovers are wonderful things. This spinach pie is a product of just that.
Brown Rice Crust
(Adapted from Vitamix)
2 cups (390gms) of cooked brown rice, cooled
salt and pepper
Spinach & Ricotta Filling
2/ 3 cup (100gms) french shallots or 1 medium brown onion, chopped
1 clove garlic, crushed
1 bunch silverbeet/spinach, white stem removed and roughly chopped
2 eggs, lightly beaten
½ cup parmesan cheese
½ cup dill chopped roughly
½ cup mint
salt and pepper to season
Preheat an oven to 185 degrees celcius
Lightly grease a 23cm (9 inch) pie pan with olive oil
Mix cooked brown rice, eggs and salt and pepper together in a medium size bowl
Press into the prepared pan
Bake for 10 minutes in preheated oven
Remove from the oven and let rest until filling is ready
Heat a large non stick frypan over a medium heat
Cook the shallots until caramelised (browned)
Add the crushed garlic and stir well
Reduce the heat slightly and add the chopped spinach
Place a piece of foil over the pan to help the spinach sweat down (approx 10 mins)
Meanwhile mix the ricotta, cheese, dill, mint and eggs together in a medium size bowl
When the spinach has wilted, allow to cool slightly before adding to the ricotta mix
Stir well to incorporate
Season with salt and pepper and spoon the mixture into the prepared brown rice crust
Bake in a preheated oven for approximately 30 mins or until set and top is nicely browned.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi...
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co...
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to...
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho...
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is sma...
It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea CakesIt’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking...
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m...
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious...
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T...
The clouds are crying as my eldest would say. I wander if the rain will ever stop. It’s cold, it’s wet, it’s dreary and not ...
- ► 2012 (39)
- Pumpkin & Corainder Falafels
- Kids are Snacking On............
- Raw Buckwheat Crispies
- Nut Pulp Pate on a Raw Platter and in Wraps
- The Beauty of Almonds & How to Maximise the Benef...
- A Spinach Pie with A Brown Rice Crust
- Bountiful Roasted Strawberries and Some Frozen Yog...
- A Little Slice of Raw - Zucchini Bread & Pumpkin S...
- ▼ October (8)