Egged on for an Easter pie feast

EGGS and fish are synonymous with the tradition and enjoyment of Easter and this delicious egg, salmon and rice pie combines both to create a nutritious, delicious, main meal.
It’s the perfect dish for the traditional meat-free Good Friday or to serve up to the crowd on Easter Sunday.
Egg, Salmon and Rice Pie
Ingredients:
80g long grain rice
500ml fish stock
3 eggs (hard boiled and roughly chopped)
50g mushrooms (chopped)
¼ bunch parsley (chopped)
½ bunch dill (chopped)
1 bunch chives (chopped)
½ tsp black pepper (freshly ground)
1 lemon (zest and juice)
1 egg (raw)
8 sheets filo pastry
80g baby spinach leaves
200g salmon fillet (skinless/ boneless, cut into two slices horizontally)
1 egg (for glazing)
Method:
1. Preheat oven to 180C.
2. Cook rice in fish stock and place into a bowl to cool.
3. Add chopped egg, mushrooms, herbs, pepper, lemon zest and juice.
4. Combine with raw egg.
5. Lay out two pastry sheets and top with half the spinach leaves then one salmon slice, all of the rice mix then remaining salmon, spinach and pastry sheet.
6. Crimp the edges of the pastry and brush with egg, bake in the oven for about 25 minutes or until golden and cooked.
7. Slice and serve hot.
Serves four.
Recipe courtesy of the Australian Egg Corporation