Broccoli Rice Filo Pie

Step 1
Cook onion in a frying pan over low heat for about 10 minutes with some olive oil and a dash of water until it caramelises.

Step 2
Preheat oven to 180ºC. Cut the broccoli into florets and dice the stalk into little cubes. Place in a microwavable bowl, cover with microwave-safe lid and cook on high for about 3 minutes, just enough for the broccoli to soften. Put aside to cool.

Step 3
In a big mixing bowl, whisk the eggs then add shredded cheese, rice, broccoli, chopped herbs, caramelised onion and salt and pepper to taste. Set mixture aside.

Step 4
Brush a 20-centimetre cake tin or deep oven-safe dish with olive oil, then lightly brush 4 sheets of filo pastry with extra virgin olive oil and gently place them on top of each other in the tin, overlapping to create an uneven excess that hangs over the sides. Place rice mixture onto layered pastry.

Step 5
Brush the rest of the pastry with olive oil and layer on top to create a lid for your pie. Scrunch up excess pastry overhanging the tin so it sits roughly on top. Brush with olive oil and cook in the oven for about 35 minutes until golden.