Rice Cake with Spinach and Feta
Pane-Bistecca
My daughter’s entry: I cooked this main dish for my parents on August 1, our Swiss national day. We want to celebrate also with delicious things on the table. At first, I was a little skeptical whether the rice would be properly crispy, but that was absolutely no problem. The crust was wonderful, the filling very tasty and the whole pie looked really great. My parents were thrilled!
A delicious cake!
A delicious cake!
Ingredients
For the Rice Crust:
300 g long grain Rice
2 tsp Nutmeg
2 tsp Salt
1 Egg yolk
60 g grated Cheese
250 ml Cream
3 Eggs
¼ tsp Nutmeg
½ tsp Salt
Pepper
1 Onion, chopped
1 Garlic clove, chopped
200 g diced Bacon
500 g Spinach
200 g Feta chopped
Cream:
Filling:
Instructions
1
Step 1
Cook the rice, let cool slightly, then mix with the remaining ingredients. Press into a greased cake tin and pull up the edges, press on well and leave to set in the refrigerator.
2
Step 2
Beat the ingredients for the cream well.
3
Step 3
In a wide pan fry the bacon, add all other ingredients, except the feta, and cook covered briefly. Then drain, the spinach is still dripping.
4
Step 4
Bake the rice in the oven at 220 C for 15 minutes, let it cool slightly.
5
Step 5
Then alternately add feta and spinach filling. At the end pour the cream over it and spread it lightly over it and let it flow underneath.
6
Step 6
Bake at 220 C for 20 minutes, then at 190 C for 15 minutes. Serve hot!
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