• 1 c long grain brown rice
• 1 tbsp olive oil
• 1 red onion
• 6-8 sun dried tomatoes
• 2 medium grated zucchini
• 100 g spinach or silverbeet
• 2 tbsp chopped dill
• 1 tsp finely grated lemon zest
• 100 g crumbled feta
• 100 g pitted Kalamata olives
• 4 lightly beaten eggs

Grease a springform tin (that doesn’t leak) or pie dish and preheat the oven to 190C.

Rinse and cook the brown rice until tender and then leave to cool.  Drain off any excess liquid.

Heat the oil in a large pan and fry the onion until tender before adding in the zucchini and spinach and cook for a further five mins.  Add in all the rest of the ingredients and then pour into the prepared tin.  Bake for 35-40 mins until golden.  Stand for 10 minutes and then cut into wedges and serve with a crisp salad.

Filling –

•  1.5 kg chopped rhubarb
• 2 c fresh cherries (pitted)
• 1 c sugar

Pastry –

• 375 g butter
• 1 ½ c sugar
• 2 eggs, lightly beaten
• 4 c flour
• 2 tsp baking powder

Preheat the oven to 160C

Take care and happy stitching.  Place the chopped rhubarb, cherries in a roasting pan and sprinkle with the sugar.  Roast for 30 mins and then cool and drain.

Cream the butter and sugar until fluffy and then slowly add in the eggs.  Mix in the dry ingredients to make the dough.

Press three quarters of the dough into a large dish (I used a large roasting pan), top with the drained fruit and then crumble the remaining pastry over the top.  Bake at 170C for about 40-45 mins or until the pastry is cooked.