Name: Spinach ricotta and tomato pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Filling; 5 eggs; 300 gram fresh ricotta; 100 gram baby spinach leaves, finely shredded; 4 slices prosciutto, cut into wide strips; 100 gram grape tomatoes, halved; 4 sheets filo pastry; 30 gram butter, melted

Spinach ricotta and tomato pie

This delicious meal can be served for dinner as a pie or for lunch as individual tarts. Ricotta and proscuitto provide a hearty, smooth centre while the surrounding pastry gives you that irresistible crunch.

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

Filling

5 eggs

300 gram fresh ricotta

100 gram baby spinach leaves, finely shredded

4 slices prosciutto, cut into wide strips

100 gram grape tomatoes, halved

4 sheets filo pastry

30 gram butter, melted

Method

1.Preheat oven to 180°C. Lightly grease a round (22cm) ovenproof dish. Brush each pastry sheet with butter, fold in half and brush again. Line dish, overlapping sheets. Bake 10 minutes.

2.Meanwhile, beat together eggs and ricotta. Season to taste. Stir through spinach and half of prosciutto. Pour into prepared pastry case. Arrange tomatoes and remaining prosciutto on top. Bake 30-35 minutes, until set. Serve hot or at room temperature.

For individual pies, use 6 jumbo muffin pans. Fold each sheet of filo in half. Brush with butter. Fold in half. Repeat until it forms a square. Line each muffin pan with filo squares. Bake 5-10 minutes before adding filling.
Note

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Ingredients

Method

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