1 bunch/8 leaves silver beet 2 1/2 cups cooked rice 3/4 cup low fat cottage cheese 2 large onions, finely chopped 1 teaspoon rubbed sage pinch nutmeg 1 egg or 2 egg whites, lightly beaten partly cooked pie case 3 tomatoes, sliced paprikaRemove excess white stalk from silverbeet and wash well
Finely cut greens and combine all ingredients except the last 3 ingredients
Place mix into partly cooked pastry pie case and press down, arrange tomatoes on top and sprinkle with paprika
Bake at 180 C for 30-40 mins.
This pie can also be made with rice, lentils and veges, with mashed potato and cheese topping, or with veges and then topped with breadcrumbs/cheese/seeds (and bound with egg).
1 c wholemeal flour 1/2 c cold salted butter 6 silver beet leaves with stems 1/2 c cooked brown rice 1 c grated cheese 1 eggIn a food processor, mill the flour and add the butter in five or six lumps, one at a time, until the mixture looks crumbly. Add a little cold water until the pastry forms a ball - it should take 2-3 tbsp.
Wrap the pastry in cling film and place in the refrigerator for at least an hour.
Line a tart shell with the pastry and bake in a 320 C oven for 15-20 minutes.
Meanwhile, wash 6 silver beet leaves, including stems. Separate the leaves from the stems and plunge each separately into salted boiling water. The leaves should take about 2 minutes and the stems about 7 minutes. When they have cooled, squeeze as much water from the leaves as possible and roughly chop them.
Slice the stems into 2cm pieces. Mix stems and leaves in a bowl with 100g of cooked brown rice, 200g of grated tasty cheese and 1 egg.
Season with salt and pepper and bake in a preheated 180C oven for 20-25 minutes.
Serves 6-8.