Ingredients

1kg of spinach (or chard or kale)
4 tablespoons of finely chopped mint
4 tablespoons of finely chopped parsley
1 onion finely chopped
2 garlic cloves finely chopped
300ml olive oil
4 sping onions finely chopped
2 leeks finely chopped
1 small cup of long grain rice
200g of feta cheese (I substituted local cheddar instead which works just as well)
salt/pepper

For the pastry:
750g plain flour
1 teaspoon salt
375g unsalted butter
3 eggs beaten
ice-cold water
1 tablespoon of sesame seeds

Method

Remove any tough stalks from spinach/kale/chard. Coarsely chop and add the herbs. Saute the onion and garlic in a little oil and add all the greens inc. leeks and spring onions. Mix well with remaining oil – add uncooked rice and season well, then take off heat.

Meanwhile make the pastry – sift flour with salt and rub in the butter. Add enough beaten egg and iced water to bring pastry together then wrap in clingfilm and leave in fridge for 30 mins. Roll one half of pastry to cover bottom of baking tin or pie dish. Add the filling then crumbl eover the feta (or alternative cheese), cover the pie and crimp to edges together with a little water. Lightly brush top with oil and sprinkle over sesame seeds, then prick surface with knife, Bake pie in pre-heated oven (180C/Gas Mark 4) for about an hour.