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 three 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 cup wholemeal flour 1/2 cup cold salted butter 6 silver beet leaves with stems 1/2 cup cooked brown rice 1 cup 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 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 100 grams of cooked brown rice, 200 grams of grated tasty cheese and 1 egg.
Season with salt and pepper and bake in a preheated 180°C oven for 20-25 minutes.
Serves 6-8.