I made a very low-grain/low-carb vegetable pie. 🙂 Using rice-based pastry instead of phyllo dough, it’s a great recipe to use whenever you crave a pie.

Rice-based pastry
For the filling; I sautéed leeks, broccoli, and spinach like you would for a pie filling. Olive oil for cooking

We hold the rice-based pastry in a bowl of cold water for 2 minutes; it softens. I layered it twice. The filling was too much, and the pastry was too thin; it wouldn’t hold it. I put my filling inside. I folded it from the sides. I put a little olive oil in the pan and cooked it on both sides. It turned out crispy 😀 You can make it with any filling you like.

Enjoy,

Sema