Summer filo pie

Preparation: 40 minutes 

Cooking: about an hour 

Serves: 6-8

INGREDIENTS:

• 200g basmati rice 
• 75g mixed nuts
• 1 tbsp olive oil, plus extra for brushing
• 1/2 large fennel bulb, trimmed and finely chopped
• 200g courgette, trimmed and diced
• 1 large garlic clove, crushed 270g filo pastry sheets
• 250g ricotta
• 1 medium egg, beaten
• zest of 1 lemon
• 50g sultanas
• 1 tbsp capers, rinsed
• 2 tbsp freshly chopped mint
• 270g filo sheets
• black sesame seeds for sprinkling

METHOD:

1. Put the rice in a pan with 460ml salted cold water. Bring to the boil, then cover with a tight-fitting lid and cook over a low heat for 10 minutes – you should see little steam holes in the top of the rice. Remove from the heat, cover with a tea towel, then the pan lid and leave to stand for 10 minutes.

2. Heat the oven to 170°C (150°C fan oven) gas mark 3. Spread the nuts on a baking sheet in one layer. Cook in the oven for 5-8 minutes, stirring once, until golden. Tip into a bowl to cool. Roughly chop.

3. Spread the rice on a large plate for a few minutes to speed cooling, then transfer to the fridge.

4. Heat the oil in a pan and gently fry the fennel for 5 minutes until softened. Add the nuts, courgette and garlic, and cook for a further 3 minutes. Tip into a large bowl to cool.

5. Raise the oven temperature to 180°C (160°C fan oven) gas mark 4. Mash the ricotta with a fork to soften, then blend in the egg and lemon zest until combined. Add to the cooled vegetables, along with the sultanas, capers, mint and cold rice. Season with salt and freshly ground black pepper and mix well.

6. Brush a filo sheet with oil, then lay it oil side down in the base of a 22cm springform baking tin, draping the edges over the sides. Repeat with all but one of the filo sheets, ensuring they overlap and cover the base and sides of the tin evenly. 

7. Tip the rice mixture into the tin, pressing down firmly into the edges and levelling the top. Lay the final filo sheet oil side up on top of the rice (you may need to fold it in half). Bring over the edges of the overhanging filo into the centre and press down lightly. Brush with more oil and sprinkle with sesame seeds.

8. Set the pie on a baking sheet and cook in the oven for 30 minutes. Remove the sides of the tin and cook for a further 5 minutes to brown the sides. Leave to stand for 10 minutes, then serve in wedges with a seasonal salad. Eat within 24 hours.

From: CountryLiving