Encasing a creamy risotto filling with nutty cauliflower and Tuscan black kale, this flaky filo pie is delicious both warm or at room temperature.






Skill level

Average: 3.5 (24 votes)


  • 500 ml (2 cups) chicken stock
  • 60 g butter, chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 200 g cauliflower, finely chopped
  • 100 g (½ cup) vialone nano rice (see Note)
  • 60 ml (¼ cup) white wine
  • ½ bunch cavolo nero (see Note), shredded
  • 60 g parmesan, grated, plus extra, to serve
  • 6 sheets filo pastry 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

Drink match Drink 2010 Suavia Soave Classico, Veneto, Italy ($23) – made using only the Garganega grape, this shows ripe stone fruit with hints of orange and lovely savoury elements.

Bring stock to the boil in a large saucepan. Cover and keep warm. Heat 20 g butter in a large, heavy-based pan over medium heat. Add onion, garlic and cauliflower, and cook, stirring occasionally, for 6 minutes or until just golden. Add rice, stirring for 1 minute or until well coated. Increase heat to high and add wine, stirring until absorbed. Add stock, one ladle at a time, stirring until liquid is absorbed before adding the next. Repeat until rice is al dente; this will take 20 minutes. Stir in cavolo nero and parmesan. Transfer to a tray, cover and refrigerate for 1 hour to cool.

Preheat oven to 200°C. Melt remaining 40 g butter in a small pan. Place 1 filo sheet on a surface with the long edge facing you. Cover remaining filo with a clean, damp tea towel. Working quickly, brush sheet with butter. Lay second filo sheet on top and brush with butter. Place third sheet on top, then fold filo stack in half lengthways. Spread 1 cup rice mixture down long side of pastry, leaving a border. Roll to enclose and lightly brush with butter. Repeat with remaining pastry, butter and rice.

Grease a 25 cm round cake pan or large frying pan. Coil one pastry roll in the centre of the pan, then coil remaining roll around it. Brush with butter and bake for 30 minutes or until golden. Sprinkle with extra parmesan to serve.


• Vialone nano rice is from select delis and specialist shops. Substitute arborio rice.
• Cavolo nero is available from select greengrocers. Substitute silverbeet or kale.


Photography John Laurie (Location) & Alan Benson (Food)