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- <ul> <li>1 packet filo pastry, defrosted</li> <li>2 onions, peeled and finely chopped</li> <li>500g frozen spinach, thawed and drained</li> <li>100g Arborio rice</li> <li>150g Parmesan, grated</li> <li>Few scrapes nutmeg</li> <li>salt and pepper</li> <li>100g melted butter</li> </ul>
Preheat an oven to 200 degrees/gas 6. Cook the rice in boiling water till al dente. Drain and set aside.
Next, sweat the onions in two good glugs of olive oil in a large frying pan until soft. Add the drained spinach and the rice and cook out until nice and dry.
Take off the heat, add the Parmesan and a few grates of nutmeg and season well. Take a loose-bottomed tart tin, about 28cm across, and line it with the filo, taking care to leave a generous overhang of about six inches all around. Generously butter each sheet as it goes on.
Add the spinach filling and then fold the overhanging sheets over the pie, as if wrapping a present (badly). To finish, crush another one to two sheets of filo over the top, generously painting with more melted butter.
Bake in the oven for 20-30 minutes until golden brown. Eat warm or cold.
Food cooked and styled by
Domini Kemp and Gillian Fallon
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