Sweet rice pie
1 packet village style phyllo dough
? cup risotto rice
2 tablespoons olive oil
2 cups water
1 cup almonds, chopped
1 cup raisins
½ teaspoon clover
Olive oil
For the syrup:
½ cup sugar
4 cups honey
½ lemon (the juice and skin)
½ cup water
1 cinnamon stick
Sweet rice pie
Soak the rice in lukewarm water for 10 minutes and drain. Heat two tablespoons of olive oil in a small saucepan and saut? the rice until translucent. Add the water, lower the heat and let it simmer for 15 minutes until the liquid is absorbed. Add the raisins until they swell. Remove from heat, cool and add the cloves and almonds. Brush a baking pan with oil and spread half the phyllo dough layers (three sheets brushed with oil), spread the filling evenly and cover with the remaining three layers of dough.
Sweet rice pie
Carve the pie and bake in a preheated oven for about 45 minutes at 180 C. While the pie is baking, boil the ingredients for the syrup for approximately 8 minutes from the time the water boils. Add lemon zest and cinnamon. When the pie is ready, cover generously in syrup.
