Sometimes leftovers are wonderful things. This spinach pie is a product of just that.

Brown Rice Crust
(Adapted from Vitamix)

2 cups (390gms) of cooked brown rice, cooled
1 egg
salt and pepper

Spinach & Ricotta Filling

2/ 3 cup (100gms) french shallots or 1 medium brown onion, chopped
1 clove garlic, crushed
1 bunch silverbeet/spinach, white stem removed and roughly chopped
2 eggs, lightly beaten
400gms ricotta
½ cup parmesan cheese
½ cup dill chopped roughly
½ cup mint
salt and pepper to season

For Crust:

Preheat an oven to 185 degrees celcius
Lightly grease a 23cm (9 inch) pie pan with olive oil
Mix cooked brown rice, eggs and salt and pepper together in a medium size bowl
Press into the prepared pan
Bake for 10 minutes in preheated oven
Remove from the oven and let rest until filling is ready

For Filling:

Heat a large non stick frypan over a medium heat
Cook the shallots until caramelised (browned)
Add the crushed garlic and stir well
Reduce the heat slightly and add the chopped spinach
Place a piece of foil over the pan to help the spinach sweat down (approx 10 mins)
Meanwhile mix the ricotta, cheese, dill, mint and eggs together in a medium size bowl
When the spinach has wilted, allow to cool slightly before adding to the ricotta mix
Stir well to incorporate
Season with salt and pepper and spoon the mixture into the prepared brown rice crust
Bake in a preheated oven for approximately 30 mins or until set and top is nicely browned.