Spinach, zucchini, rice and feta pie

Spinach, zucchini, rice and feta pie

Ingredients

• Fresh spinach leaves 300 g
• Chicken egg 3 pieces
• Zucchini 300 g
• Onion 1 head
• Rice for risotto 80 g
• Wheat flour 300 g
• Olive oil 1 teaspoon
• Feta cheese 100 g

Directions

1. Boil the rice in boiling salted water until tender. Drain.
2. In a large bowl, combine sifted flour, a pinch of salt, olive oil, and 150 ml cold water. Knead a soft, elastic dough. Wrap in a towel and let sit for 15 minutes.
3. Meanwhile, place the spinach leaves in a saucepan and cover with water, over medium heat and cook for a few minutes until the leaves soften. Drain into a colander and squeeze out excess moisture. Chop finely.
4. In a bowl, beat 2 eggs and add the zucchini, sliced ​​into half rings, onion, spinach, rice and feta. Season with salt and pepper to taste.
5. Preheat oven to 180 degrees.
6. Cut the dough into 2 pieces and roll one out to less than 5mm thickness. Place in a greased baking sheet with small edges (20x30 cm), top with the filling. Roll out the second portion of the dough and cover the filling. Pinch the edges and cut off any excess dough.
7. Beat the remaining egg and brush over the top of the pie. Bake 40 minutes until tender and golden brown. Chill slightly, cut into small pieces and store in container.