Filo pie with Swiss chard, ricotta, and tomatoes
How to make Filo pie with Swiss chard, ricotta, and tomatoes recipe - Always work quickly with filo, and don’t let it dry out because it becomes very brittle. Tarte filo avec Bette à carde, ricotta et tomates recette
Special equipment • 8in (20cm) round
nonstick loose-bottomed cake pan
SERVES 4–6
Ingredients:
7oz (200g) ricotta cheese
1¼lb (550g) Swiss chard, leaves and stems chopped
4–6 oil-packed sun-dried tomatoes, drained and chopped
4 fresh tomatoes, sliced
1 large egg
sea salt and freshly ground black pepper
12 sheets filo pastry
2 tbsp butter, melted
Method:
1 Preheat the oven to 350°F (180°C). In a bowl, mix together the ricotta, Swiss chard, sun-dried and fresh tomatoes, and egg. Season well with salt and pepper.
2 Lay 2 sheets of filo pastry one on top of the other in an 8in (20cm) nonstick round cake pan with a removable bottom, letting them hang over the edge on two sides. Next, lay 2 more sheets of filo at right angles to the first layer. Continue in this way until you have 8 sheets for the base of the pie.
3 Spoon the ricotta mixture into the filo shell. Fold in the edges of the pastry, and top the pie with the remaining 4 sheets filo pastry, tucking them in neatly. Brush all over with the melted butter, and bake in the oven for 20–30 minutes until golden and crisp. Serve hot with a crisp green salad and some sweet onion chutney.
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| Filo pie with Swiss chard, ricotta, and tomatoes |
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