Rice & Greens Pie / Torta Di Riso - Cuisine Magazine - From New Zealand to the World

Ingredients

• OLIVE OIL DOUGH
• 300g (approx 2 cups) plain flour
• ½ teaspoon salt
• 4 tablespoons olive oil
• 2 teaspoons lemon juice
• 100-150ml water, warm
• RICE FILLING
• 300g spinach leaves (or use kale or silverbeet)
• 2 tablespoons olive oil
• 1 leek, sliced
• 250g mushrooms, wiped, stems discarded, roughly chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground fennel seeds
• a pinch of chilli flakes
• 150g (approx ¾ cup) risotto rice
• 750ml vegetable stock
• 1 egg, lightly beaten
• 250g ricotta
• 125g crème fraîche
• 20g parmesan, freshly grated
• finely grated zest of 1 lemon and juice of ½ lemon