Melted butter (for greasing)
For the filling
3 tablespoons of melted butter
3/4 cup of cooked rice (150g)
1 3/4 cups of water (420ml)
4 small Italian zucchinis (500g), cut into fine strips
1 large onion (150g) finely chopped
4 tablespoons of grated Parmesan cheese
2 eggs
1/2 teaspoon of salt
1/2 teaspoon of black pepper
For the dough
4 cups of all-purpose flour (480g)
1/2 teaspoon of salt
3 tablespoons of olive oil
1/2 cup of water (120ml)
All-purpose flour (for dusting)
1 egg yolk lightly beaten (for brushing)
Melted butter (for greasing)
For the filling
3 tablespoons of melted butter
3/4 cup of cooked rice (150g)
1 3/4 cups of water (420ml)
4 small Italian zucchinis (500g), cut into fine strips
1 large onion (150g) finely chopped
4 tablespoons of grated Parmesan cheese
2 eggs
1/2 teaspoon of salt
1/2 teaspoon of black pepper
For the dough
4 cups of all-purpose flour (480g)
1/2 teaspoon of salt
3 tablespoons of olive oil
1/2 cup of water (120ml)
All-purpose flour (for dusting)
1 egg yolk lightly beaten (for brushing)
Grease a 7 cm x 11 cm x 28 cm English-style cake pan with butter. Reserve
Prepare the filling: In a small saucepan, heat 1 tablespoon of butter over medium heat
Add the cooked rice and stir constantly for about 1 minute
Add the water and cook on low heat until the rice is al dente (about 8 minutes)
In a medium bowl, combine the cooked rice, zucchini, onion, Parmesan cheese, remaining butter, eggs, salt, and black pepper
Mix delicately. Reserve
Bake the oven to 180°C (medium)
Prepare the dough: In a medium bowl, combine the all-purpose flour, salt, olive oil, and water
Mix with a spoon
Then, knead by hand until you get a soft dough
Dust a smooth surface with all-purpose flour
Roll out two-thirds of the dough to about 1/4 inch thick
Cut a rectangle of 26 cm x 28 cm and line the bottom and larger sides of the prepared cake pan
Then, cut two rectangles of 7 cm x 11 cm and line the two smaller sides of the cake pan
Press the edges firmly with your fingers to unite the dough
Filling the cake with the prepared mixture. Reserve
Open the remaining dough, cut a rectangle of 12 cm x 29 cm, and place it on top of the filling
Drape the edges slightly and press with your fingertips
With a fork, make grooves in the edges
Join the excess dough, open it up, and cut strips of about 1 cm wide
Brush the cake with lightly beaten egg yolk
With the strips, create a grid over the cake
Brush the strips as well
Bake the cake in the preheated oven at 180°C for about 40 minutes or until golden brown
Carefully remove from the pan and serve immediately
320 calories per slice
