Hunza pie
Discover the delicious Hunza Pie, a wholesome vegetarian dish featuring a buttery crust made from white wheat flour, filled with a nutritious blend of brown rice, spinach, cottage cheese, cheddar cheese, and protein-rich eggs. Perfect for a hearty meal!
- 13 Sep 2024
- Cook time 95 min
- Prep time 30 min
- 6 Servings
- 8 Ingredients
{'text': "Hunza Pie is a nutrient-rich, flavorful dish inspired by the traditional cuisine of the Hunza people. This vegetarian pie combines the hearty textures of brown rice and spinach with creamy cheeses and eggs, all encased in a buttery, flaky crust. It's perfect for a wholesome family meal or a special occasion."}
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine 1½ cups flour and ½ cup butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add ½ cup water, mixing until a dough forms. Knead lightly to combine.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Rinse ⅓ cup brown rice under cold water.
- In a saucepan, combine the rice with ⅔ cup water. Bring to a boil over medium-high heat.
- Reduce to a simmer, cover, and cook for about 30-35 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
- Wash and chop the 3 cups spinach.
- In a large skillet, cook the spinach over medium heat until wilted, stirring occasionally. This should take about 3-5 minutes.
- Remove from heat and let it cool slightly. Squeeze out any excess moisture if needed.
- In a large bowl, combine the cooked rice, wilted spinach, ½ cup low-fat cottage cheese, and ⅓ cup grated cheddar cheese.
- Beat the 6 eggs lightly in a separate bowl, then add them to the mixture. Mix well to combine all ingredients.
- On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Press the dough evenly into the dish and trim any excess.
- Pour the filling into the prepared pie crust and spread it out evenly.
- Place the pie in the preheated oven and bake for 40-45 minutes or until the filling is set and the crust is golden brown.
- Let the hunza pie cool for a few minutes before slicing.
- Serve warm and enjoy!
Tips:
- Make sure to rinse the brown rice thoroughly before cooking to remove excess starch.
- You can substitute lowfat cottage cheese with ricotta cheese if preferred for a slightly different texture and flavor.
- Ensure the spinach is well-drained to prevent excess moisture from making the pie soggy.
- Blind bake the pie crust for a crispier base, preventing it from becoming soggy when the filling is added.
- Allow the pie to cool slightly before serving to help the filling set and make slicing easier.
{'text': "Hunza Pie is a delightful and nutritious choice that's both satisfying and versatile. With a golden, flaky crust and a rich, creamy filling, this pie is sure to become a favorite in your cooking repertoire. Enjoy it as a main course or a savory side, and relish in its wholesome goodness."}
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 2.42g | 6% |
| Sugar 1.05g | 1% |
| Fat | |
| Fat 24g | 28% |
| Saturated 11g | 38% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 290ug | 33% |
| Choline 190mg | 34% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.84mg | 11% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.69ug | 29% |
| Vitamin C 4.54mg | 5% |
| Vitamin E 0.98mg | 7% |
| Vitamin K 77ug | 62% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 1.88mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 280mg | 8% |
| Selenium, Se 33ug | 59% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 1.90mg | 17% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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