Spinach and rice cake

Preparation:

Preparation: Turn on the oven at 170 degrees (thermostat 5). Cook the rice in abundant salted water for about fifteen minutes. When it is tender, drain it, cool it with cold water and keep it aside. Cook the spinach without water, covered, for five to six minutes. Drain them, press well to remove excess water and chop them. Mix the rice with the spinach, the drained corn and the pine nuts. Season with salt, pepper and nutmeg, then mix the eggs into the mixture. Well butter a rectangular mold of about 20x30 cm. Roll out the puff pastry very thinly and use it to completely line the pan. Set aside a layer to use as a lid. Fill the mold with the rice mixture and level the surface. Cover it with the layer of pastry kept aside and seal well at the edges. Brush the pastry with melted butter. Bake in the oven for fifty-five minutes. When the pastry is golden and crunchy, remove from the oven and let it rest for a few minutes. You can serve the cake, as you like, hot or cold, cut into rectangles.