Ricotta Cheese and Herb Filo Pie

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Ricotta Cheese and Herb Filo Pie
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

  • 5 sheets filo pastry
  • 30ml rapeseed oil
  • 4 eggs
  • 250g ricotta cheese
  • 100g feta cheese, crumbled
  • 25g Parmesan cheese, grated
  • 6 spring onions, finely chopped
  • 30g flat leaf parsley, finely chopped
  • 30g fresh mint leaves, finely chopped
  • 20g fresh dill, finely chopped
  • ½ nutmeg, grated

  • Method

  • 1
    Pre-heat the oven to 220°C/ 200°C Fan/ Gas Mark 7.
  • 2
    Cut the sheets of filo pastry in half and brush one side of each piece with the rapeseed oil.
  • 3
    Layer 6 pieces of pastry in the base and up the sides of the skillet.
  • 4
    Mix together the eggs, ricotta, feta cheese, Parmesan cheese, spring onion, parsley, mint, dill and nutmeg. Season with salt and pepper to taste.
  • 5
    Place the mixture on top of the filo pastry base.
  • 6
    Layer the remaining 6 pieces of filo pastry over the filling to form a lid, this can be a rustic or as neat as you would like.
  • 7
    Brush the filo with oil ensuring any edges of filo are covered to prevent them drying in the oven.
  • 8
    Bake for 30 – 40 minutes or until golden brown.
  • 9
    Serve straight to the table in the skillet or leave for 10 minutes to cool and then lift the whole pie straight out onto a plate.
  • 10
    Cook's Notes
  • 11
    The filling for this type of pie can be varied by adding a 100g layer of cooked mushrooms or using a cheddar cheese rather than Parmesan.
  • 12
    The even heat distribution of cast iron means the pastry will crisp very easily and will also release easily too.