Inspired by Italian cookbook author Anna del Conte and her
famous rice pie.
6eggs250 ml (1 cup) extra-virgin olive oil150 gmcarnaroli rice1leek, thinly sliced1 clove garlic, finely chopped150 gmpine mushrooms, thinly sliced10 gmdried porcini mushrooms, soaked in hot water for 10 minutes and drained2lemons, juiced and rind finely grated2 tbsporegano leaves, coarsely torn120 gmTaleggio, coarsely chopped35 gmfinely grated parmesan16 sheets filo pastryTo serve:mixed salad
Whisk eggs and 200ml oil together in a bowl, add rice, leek, garlic, mushrooms, lemon rind and juice, oregano, cheeses and stir to combine. Season with sea salt and freshly ground black pepper, cover with a tea towel and stand, stirring occasionally, for 3-4 hours.
Preheat oven to 180C. Lay a sheet of filo on a surface, brush with remaining oil and place another sheet on top. Repeat with another 2 sheets, brushing with oil between each layer and finishing with a layer of filo. Repeat this procedure with remaining oil and filo, so you end up with 4 stacks of filo pastry. Cover stacks with a damp cloth to prevent drying out. Halve each filo stack lengthways, then press each piece into a 1 cup-capacity ovenproof dariole mould. Divide rice mixture between filo-lined moulds, ensuring liquid is distributed evenly among pies. Fold over pastry edges, brushing with oil to seal. Bake for 30 minutes or until golden and cooked through. Serve warm or at room temperature with a mixed leaf salad.