Sammi's Wholesome Hunza Pie

This wholesome pie will leave you feeling satisfied!

Serves 4-6

Cooking time: 1 hour

This recipe has been with me for over 20 years. It has been adapted over the years and has turned out to be one of my family's favourite and it is seriously requested on a weekly basis. I hope you enjoy it as much as we do!

“Food has the power to heal us. It is the most potent tool we have to help prevent and treat many of our chronic diseases." - Dr. Mark Hyman

Ingredients

3 sheets of puff pastry

1 cup of cooked brown rice

½ cup Pesto of your choice

1 cup of baby spinach

1 cup of grated cheese

1 whole tomato, sliced

1 zucchini, sliced

6 mushrooms, sliced

½ red capsicum, sliced

Method

Preheat your oven to 190°C. Thaw the puff pastry sheets (you can make your own too) and line the bottom and sides of a 20cm springform pan. Place 1 whole sheet on the bottom (it will go up the sides a bit) and for the sides, cut 1 sheet of pastry into three equal pieces.

Once the bottom and sides are in, fill the bottom of the pan with all the rice. Spoon the pesto over the rice. Place the baby spinach in next sprinkled with some of the cheese.

Now place the capsicum layer, zucchini, tomatoes and mushrooms. Top with the rest of the cheese and more spinach if you want.

Top the pie with the last sheet of pastry and join the edges together with your fingers pinching the pastry as you make your way around the pan. Prick some holes in the top of the pie with a fork.

Place pie in the oven (I put mine on a tray for easy access) and bake for 40 minutes. Check pie to see if browning. If it is, remove the springform and back on 200°C for a further 15 minutes or until browned to your liking.

Serve with a salad and a yummy dressing...