This not so common traditional recipe is referred to as ‘Ftira’ rather than pie due to the fact that its top isn’t fully covered as pies usually are. Gathering your family round for a piece of ‘Lucy’s Pie’ will always be a treat.

Serves 4 to 6 
Preparation and Cooking time: Approx 60 minutes

For filling:

Lamb Brand Mint 1 tsp

Rice 200g

Olives 50g

Tuna in olive oil 1 can, approx 160g

Olive Oil

Onion 1

Pumpkin 750g

Green Onions 2/3

For dough:

Lamb Brand Plain Flour 500g

Lamb Brand Cooking Salt 2 tsp

Margarine 300g

Water 8-12 tsp

Egg 1

For dough:

Sift the flour and mix with margarine, cold water and egg until dough is formed. Wrap in stretch and seal and let stand in refrigirator for about 30 minutes.

For filling:

Chop all vegetables in small cubes. Place pumpkin, onions and green onions in a frying pan and fry in olive oil for about 10 minutes. Add rice and stir in, add a quarter of a cup of water, and stir for about 5 minutes, then turn off the heat. Add tuna, olives and mint and mix well.

Spread the dough with a rolling pin and cover a dish, keeping extra dough out.

Beat the egg and spread it all over the dough so that it seals and won’t absorb any liquids from the filling. Add the filling and turn in the extra dough sides on top of the filling to just cover around a quarter of the pie.

Bake in a preheated oven for one hour on 200°C.