Filo Risotto Pie

Who doesn't love Risotto? Risotto Pie is even better! This is a perfect pie to take to a potluck or surprise your guests with some unique comfort food. It's incredibly filling and flavorful. The crispy filo pastry complements the soft and creamy risotto.

I found this recipe in "Essential Vegetarian" by Morgan. I love this cooking book. It was published in 2000 in Australia and is a great source of very unique European/Australian vegetarian recipes. If you ever find this book, get it and you won't regret it.

If you haven't used filo dough before, make sure you thaw it overnight in the fridge. Do not open the package. Filo dough becomes dry and brittle very quickly. Once you're ready to work with the dough, take it out from the fridge and carefully spread it across a flat surface. You will be using separate sheets of it. Cover the filo dough with a damp cloth to prevent it from drying.

The secret to making a good risotto lies with what kind of rice you're using, not so much with the method of preparation. The best rice for risotto is arborio which makes the dish creamy and rich. Arborio rice grains are large and round. You can buy it in regular grocery stores.

Serves 8

• 2 large bell peppers, sliced in half, cored and seeded
• 1 cup white cooking wine
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 leek (white part only), chopped
• 2 garlic cloves, minced
• 1 fennel bulb, finely chopped
• 2 cups arborio rice
• 2 1/4 oz grated Parmesan
• 10 sheets filo dough pastry, thawed
• 1/4 cup olive oil
• 1 lb 2 oz spinach, blanched and drained
• 5 oz feta cheese, crumbled
• 1 tbsp sesame seeds

1. Preheat oven to 350F. Grill red bell peppers until the skin blackens and blisters. Remove from the oven and allow to cool. Once cooled, peel and finely chop the peppers.

2. To make the risotto, bring the wine and broth to a boil in a large saucepan. Reduce the heat, cover with a lid and simmer.

3. Heat 2 tbsp olive oil in a large saucepan over medium. Add leek, garlic, and fennel. Saute for 5 minutes or until the leek is softened. Add the rice and cook for 3 minutes while constantly stirring.

4. Pour 1 cup stock into the rice mixture and continue to stir until the liquid is absorbed. Continue to gradually add remaining stock while constantly stirring the risotto. Cook for 20-25 minutes or until the rice is soft and fully cooked. Remove from the heat. Stir in Parmesan. Season to taste.

5. Preheat oven to 350F. Spread the filo dough across the working space and cover it with a damp cloth to prevent it from drying. Brush each sheet with oil. Fold it in half lengthways. Lay the sheets in a 9-inch spring-form tin overlapping like spokes on a wheel. One side of the pastry should hang over the side of the tin.

6. Working quickly, spread half of the risotto mixture over the pastry. Top it with half of the red bell pepper, half of the spinach, and half of the feta. Repeat with the remaining risotto, bell pepper, spinach, and feta.

7. Fold pastry over filling. Brush the pastry with oil and sprinkle with sesame seeds. Bake for 50 minutes or until the pastry is golden brown and the pie is heated through.