Green Veg & Ricotta Filo Pie
This Green Veg & Ricotta Filo Pie really is perfect thing to make when you have a fridge full of vegetables that need using up. It’s delicious and it’s the kind of flexible recipe that works with whatever you have. The vegetables can be switched around depending on what you have. Green leafy types are best but it will work with anything. Similarly the cheese quantities are not precise – there is a lot of give in the recipe! And the leftovers are amazing reheated or straight from the fridge! Served it on its own or with a side salad – either works. I do know though that this green veg & ricotta filo pie will become a favourite once you give it a go.
Ingredients
3 cloves garlic crushed
1 leek, finely sliced
1 red onion, finely sliced
1-2 medium zucchini, halved and sliced
1 head of broccoli, cut into small florets
1 cup spinach or kale, roughly chopped
Sumac
1 teaspoon chicken stock powder
1-2 tablespoons sherry vinegar
1-2 tablespoons soy sauce
250g ricotta
150g fetta cheese, crumbled
2/3 cup grated parmesan cheese
1 egg
4 anchovies, roughly chopped (optional)
Handful of mint, finely chopped
¼ cup white wine
Juice of 1 lemon
1 pkt of filo pastry
About 100g melted butter
Salt, pepper and olive oil
Instructions
1
Heat a couple of tablespoons of olive oil in a large pan and add the garlic, leek and onion. Sautee for a few minutes until softened.
2
Add the broccoli, zucchini and a good pinch of salt and mix well. Cook for another few minutes before adding ½ cup of water, ½ teaspoon of sumac and the stock powder. Cover and cook gently for around 5 minutes. Add in the spinach or kale along with the soy sauce and sherry vinegar and cook until wilted.
3
In a large bowl, combine the cheeses, egg, anchovies, mint, wine, lemon juice, ½ teaspoon of sumac and a pinch of salt and pepper. Mix well. Add the vegetable mix to the cheese mix and stir to combine the two.
4
Preheat the oven to 180 degrees. Grease a baking dish well with butter. I like to use a rectangular dish, around 28 x 20cm but you can use whatever you have that will fit the volume of mixture you have.
5
Line the baking dish with sheets of filo pastry, ensuring that the pastry comes all the way up the sides and that you brush each sheet with melted butter before adding the next layer. You want to have at least 8 sheets of pastry on the bottom.
6
Place the vegetable and cheese mixture into the dish, spreading out so that the filling is evenly covering the filo. Cover the filling with another 8 or so layers of pastry, tucking the edges in to enclose the fulling completely. Brush the top well with butter.
7
Place into the oven and bake for around 35-45 minutes until golden and crisp all over. Serve immediately or allow to cool to room temperature. Delicious served with a simple salad.
