Hunza Pie

READY IN: 1hr 5mins
YIELD: 2 pies




  • Preheat oven to 200°C.
  • Combine flours and butter in a food processor. Process until mixture resembles bread crumbs.
  • Add cold water and process until dough comes together.
  • Turn out onto a floured surface and knead until smooth, 4-5 minutes.
  • Wrap dough in cling wrap and refrigerate until needed.
  • Melt the butter over medium heat.
  • Add the onion and garlic and cook until soft.
  • Remove from pan and allow to cool.
  • In a large mixing bowl, combine the spinach, feta, ricotta, cheese and eggs, stirring to combine.
  • Add the rice and onion.
  • Season generously with nutmeg, salt and pepper.
  • Divide pastry into 4.
  • Roll ¼ of pastry into round (dinner plate size) approximately 2mm thick. Place on baking tray.
  • Heap ½ of filling onto pastry, leaving 2cm rim around outside. Cover with second rolled out piece of pastry. Crimp edges. Slash top to vent steam.
  • Make second pie with remaining pastry and filling.
  • Bake for 10 minutes at 200C, then reduce oven to 180C and bake for a further 40 minutes.
  • Pie is ready when pastry is golden.