Vegetable Ricotta Filo Pie

This recipe is useful for using leftover vegetables. All quantities are approximate.

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon oil (for frying onion)
• Vegetables, chopped into 1-2cm pieces. (I used ½ green capsicum, ½ red capsicum, ½ yellow capsicum, ~8 mushrooms, prepared basil, ~½ broccoli)
• 3 eggs
• 500g Ricotta (approx)
• 8 sheets filo pastry
• Oil spray, or 25g melted butter, for filo

Method

1. Heat oil in pan. Lightly cook onions and garlic. Allow to cool.
2. Lightly cook other vegetables (either steamed, microwaved, or with onions).
3. Mix eggs and ricotta until smooth. Add vegetables and combine.
4. Prepare baking paper to line pie dish.
5. Lay a sheet of filo on baking paper. Spray with oil spray (or use melted butter). Repeat until you have 6 sheets laid out.
6. Place baking paper and filo into pie dish. Don't worry about crumpling the corners, this adds the the charm of filo.
7. Pour mixture into pie dish. Spread to the corners.
8. Spray/butter remaining 2 filo sheets. Cover pie, crumpling corners.
9. Bake 30-40 minutes 180°C
10. Rest for 10 minutes before serving. Enjoy.