Salmon And Rice Pie - cooking recipe

Ingredients

1 1/2 cups cooked medium-grain rice
4 tbsp (1/2 stick) butter, melted
2 None eggs, lightly beaten, plus 2 additional
2 tsp vegetable or olive oil
1 None leek, pale section only, thinly sliced
1 clove garlic, crushed
3 oz baby spinach leaves
1 can (14 oz) pink salmon, drained and flaked
1/2 cup grated low-fat Cheddar cheese
1/2 cup light cream
2 bunches broccolini, trimmed, halved crosswise and steamed

Preparation

Preheat the oven to 400\u00b0F. Grease a 9 1/2-inch deep pie dish or baking dish. Combine rice, 2 tbsp of the butter and eggs in a medium bowl. Spread mixture on bottom of prepared pie dish.
Heat oil in a medium skillet on medium heat. Add leek; cook and stir for 5 mins or until soft. Add garlic and spinach; cook and stir for 1 min or until spinach wilts. Spread spinach mixture over rice; top with salmon and cheese.
Whisk cream and additional 2 eggs in a medium bowl. Pour over pie.
Bake for 20-25 mins or until set and lightly browned. Let stand for 5 mins before serving. Toss hot broccolini in remaining 2 tbsp butter. Season. Serve pie with broccolini.