1 1/2 cups crumbled feta cheese or feta with basil and tomato
15 ml (1 tbsp) oil
100 g beef mince
250 ml (1 cup) milk
15 ml (1 tbsp) flour
3 eggs, beaten
250 m (1 cup) chopped fresh spinach
1/4 cup sliced green onions, sliced
1 clove garlic, minced
1/4 teaspoon salt
1/4 cup coarsely chopped and toasted walnuts
Method
Heat the oven to 180ºC.
In a small saucepan bring the water to a boil. Stir in the rice and salt. Return to boil, reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Remove the pan from the heat and stand, covered, for 5 minutes. Allow the rice to cool about 15 minutes.
Stir 1 beaten egg and 1 cup of the crumbled feta cheese into the cooled rice.
Using your fingers, a spatula, or the bottom of a drinking glass, press rice mixture into bottom and up the sides of a greased glass pie plate, building edges high to keep filling from spilling over during baking. Bake crust for 10 minutes or until set.
In a frying pan heat oil and cook mincemeat for 2 – 3 minutes. Set aside.
In a medium bowl mix the milk and flour. Stir in the remaining feta cheese, the 3 eggs, mincemeat, chopped spinach, green onions, garlic, and 1/4 teaspoon salt. Pour milk mixture into the pre-baked rice crust.
Bake, uncovered, for about 30 minutes or until a knife inserted near the center comes out clean. If necessary, cover the edge of the crust with foil to prevent overbrowning. Sprinkle top of pie with walnuts.
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