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Greek Carrot Pie

Greek Carrot Pie recipe

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Recipe ingredients

2½ Tbsp olive oil
120g onions, finely chopped.
½ tsp sea salt
400g grated carrots.
275g peeled, seeded and grated butternut pumpkin.
200g quality canned tomatoes, crushed.
50g long grain rice
1 Tbsp water
10g chopped fresh dill.
55g eggs, lightly beaten.
40g Manchego cheese, finely grated.
Freshly ground black pepper, to taste.
8 sheets filo pastry
60g butter, melted
For the herb salad:
40g finely chopped green shallots.
20g finely chopped fennel bulb.
5g finely chopped flat leaf parsley.
5g finely chopped fresh dill.
240g baby Cos lettuce, sliced.
For the dressing:
80ml lemon juice.
140ml olive oil
100ml olive oil
2g finely grated lemon zest.
3g Dijon mustard
5g finely chopped garlic cloves.
1g toasted fennel seeds, finely ground.
1g white sugar
2g sea salt
Freshly ground black pepper.

Cooking Steps

Heat olive oil in a large, heavy-based saucepan, add onion and sea salt and cook, stirring occasionally, over low heat for 10 minutes or until onion is soft. Add carrot and pumpkin and cook, stirring occasionally for about 15 minutes or until vegetables are soft.
Add crushed tomato and their juices, rice and 50ml water and cook for a further 10 minutes until liquid has evaporated and rice is almost cooked then remove from heat and cool. Add dill, eggs, cheese and freshly ground black pepper to taste to rice mixture and combine well.
Take one sheet of filo pastry, brush with butter and fold in half lengthwise, then fold in half lengthwise again. Take sheet and fold in half crosswise. Repeat with another piece of filo pastry. Place one folded sheet of pastry in lightly buttered 10cm diameter and 3.5cm deep capacity pie foil or tin, place other sheet across first sheet to form a cross.
Spoon about 150g of filling into pastry and fold filo over to enclose filling. Brush with a little butter and repeat with remaining filo, butter and filling.
Bake pies at 180C for 25-30 minutes or until pastry is golden and filling is firm.

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