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This is a Lenten sweet pie that is prepared in Metsovo
1/2 cup short-grain rice
1 tablespoon (Lefas Extra Virgin) olive oil
2 cups water
1 cup shelled walnuts
1 cup golden raisins
1 1 /2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
4 sheets Homemade Phyllo, or 1 pound thick commercial phyllo
1/2 -3/4 cup melted margarine or light olive oil, for brushing
SYRUP
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
Peel of 1/2 lemon
1 piece cinnamon sticks
SERVES 12-15
Soak the rice for 5 minutes in water to cover. Drain and saute in the margarine until glistening. Pour in the water and cook over low heat for about 12 minutes, or until it becomes very soft and has absorbed all the water. Turn the cooked rice into a bowl and let cool a little. Preheat the oven to 375 F.
Mix the walnuts, raisins, cinnamon, and cloves with the rice and stir well. Brush a 14 x 9 1/2 -inch baking pan with margarine and lay in 2 sheets of homemade or 8 sheets of commercial phyllo, brushing each sheet with margarine. Let about 2 1/2 inches of dough hang over the edge of the pan, and trim the rest. Pour the filling into the pan, smooth it with a spatula, and lay in the remaining sheets of commercial or 2 sheets of homemade phyllo, brushing each sheet with margarine. Trim the top sheets to no more than 1/2 inch larger than the pan all around. Brush again with margarine, and turn the hanging phyllo inward to seal. Using a very sharp knife or a razor blade, score the top layers to mark the desired sizes of the pieces you will cut later. Place in the oven, and bake for 1 hour, or until golden brown on top. After baking for 30 minutes, start preparing the syrup. Place the sugar, water, lemon juice, lemon peel, and cinnamon stick in a saucepan, bring to a boil, and turn down the heat. Simmer until the pie is baked. The moment you take the pie out of the oven, discard the lemon peel and cinnamon stick, and pour the syrup over the pie. Be very careful-the syrup can bubble vigorously and can burn you. Cover the pie with a clean kitchen towel and let cool completely before serving. This rice pie tastes much better the next day and keeps well for at least a day.
Theepless
4 cups Self-rising flour
4 tbsp Sugar
1 cup Sugar
4 Eggs
1 Rinded lemon
2 tbsp Oil
Oil for cooking
2 cups Honey (Lefas Honey)
Cinnamon
Coarsely chopped walnuts
Place the flour in a big, deep bowl. Mound the flour and make an opening in the middle. Meanwhile, beat eggs with the sugar, lemon rind and oil. Place the egg mixture in the opening and knead the dough until firm. Divide the dough equally many times and roll each division into thin pieces. Cut the pieces in triangle sections. Heat the oil well, and stick the dough strips in the hot oil one by one. Quickly, using two large forks roll each strip of dough in a cylindrical shape and cook the pieces until golden brown. Take them out, and place somewhere to cool. Heat the honey with one cup of sugar until boiling. Spoon out the froth that forms, and lather the ready theepless with the honey syrup, and sprinkle cinnamon and walnuts as a garnish.
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