| Ricotta, Zucchini and Pine Nut Filo Pies |
| Perfect with Perfect Original Ricotta. |
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| Method | Ingredients | ||
| 1. Melt 25g butter in a frypan and sauté onion and zucchini until softened, cool. Combine ricotta, feta, eggs, pepper and cooked onion mixture in a bowl.
2. Melt remaining butter. Place a sheet of filo pastry on a clean bench and brush with melted butter, top with a second sheet of filo, brush with butter and top with a third sheet. Repeat with remaining filo and butter to create two stacks of three sheets. Cut each stack into 6 squares and push into 12 x 1/3 cup capacity buttered muffin pans. 3. Divide ricotta mixture between each muffin pan and sprinkle with pine nuts. Tuck in overhanging filo pastry and brush with remaining melted butter. Bake at 180°C for 20-25 minutes or until golden and cooked. Stand for 5 minutes before inverting onto a cooling rack. Serve warm or at room temperature with green salad.
Serving Size: 12 Preparation Time: 20 minutes Cooking Time: 20-25 minutes |
75g Western Star Butter
1 onion, peeled and chopped 1 small zucchini, grated, excess moisture squeezed out 250g Perfect Italiano Ricotta 100g Australian feta, finely crumbled 2 eggs, lightly beaten freshly ground black pepper, to taste 6 sheets thick filo pastry 2 tablespoons pine nuts green salad, for serving |
Thick filo sheets are available in delicatessens and yield a crispy yet firm base for the cheese filling. Use traditional filo sheets if thick are unavailable.
When working with filo pastry, work quickly to reduce risk of pastry drying out.
Pies can be reheated in a moderate oven for 15 minutes.