Fish and rice pie

Description

Perfectly pairs with tea and coffee. This pie originates from the Mediterranean. For its preparation, canned tuna in oil is used—not sardines, as many might think—along with sun-dried tomatoes and spinach. The pie is bright and colorful, looking very appetizing. I bake it in the oven, and it's best served cooled. It can be enjoyed with tea or coffee.

Instructions

1. 1

   Step 1

   Pour olive oil into a skillet, peel and finely chop the onion and garlic, add them to the skillet, and cook, stirring, for about 7 minutes.

2. 2

   Step 2

   Rinse the rice and add it to the pan with the onion and carrots, pour in a glass of water, and bring to a boil. Then cover with a lid, reduce the heat, and cook for 10 minutes. Transfer to a plate.

3. 3

   Step 3

   Place the tuna in a bowl, then add the tomatoes, soft cheese, washed and coarsely chopped spinach, beaten eggs, and rice. Season with salt and pepper, then mix well.

4. 4

   Step 4

   Line a baking pan with parchment paper, place the rice mixture in it, sprinkle with Parmesan, and bake in a preheated oven at 190 degrees for about 40–50 minutes.

5. 5

   Step 5

   Remove the finished cake from the oven and leave it in the mold for 15-20 minutes, then use a sharp knife to loosen the edges and transfer the cake onto a plate.