Name: Three cheese and herb pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 2 sheets frozen shortcrust pastry, thawed; 500 gram ricotta cheese; 4 eggs, lightly beaten, plus 1 extra, for brushing; 1/2 cup grated parmesan cheese, plus extra, to serve; 1/2 cup chopped parsley, plus extra, to serve; 1/2 cup chopped oregano, plus extra, to serve; 1/4 cup snipped chives, plus extra, to serve; 4 green onions, chopped; 1/4 cup crumbled feta; 1 long red chilli, sliced; 1/2 lemon, finely grated zest; salad, to serve; crusty bread, to serve

Three cheese and herb pie

Light, fluffy and wonderfully cheesy with a thick, golden crust, this beautiful savoury pie is full of fresh herbs and makes a great work or school lunch. Or slice it up and serve it at your next picnic.

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Serves 6

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

2 sheets frozen shortcrust pastry, thawed

500 gram ricotta cheese

4 eggs, lightly beaten, plus 1 extra, for brushing

1/2 cup grated parmesan cheese, plus extra, to serve

1/2 cup chopped parsley, plus extra, to serve

1/2 cup chopped oregano, plus extra, to serve

1/4 cup snipped chives, plus extra, to serve

4 green onions, chopped

1/4 cup crumbled feta

1 long red chilli, sliced

1/2 lemon, finely grated zest

salad, to serve

crusty bread, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 24cm springform pan.

2.Round the corners of one pastry sheet. Ease into pan to cover base. Brush edges with extra egg. Cut remaining pastry sheet into 4 equal strips. Line sides of pan with pastry strips, overlapping the base by 1.5cm. Press firmly together. Blind bake 10 minutes. Remove paper and filling; bake further 4-5 minutes, until golden. Cool in pan.

3.Meanwhile, combine all remaining ingredients in a large bowl, mixing well. Pour evenly into pastry case. Sprinkle with a little extra parmesan.

4.Bake 30-35 minutes, until just set in the centre. Serve topped with extra herbs. Accompany with salad and crusty bread.

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