Vegetable Ricotta Filo Pie

This Vegetable Ricotta Filo Pie is the perfect way to use up leftover vegetables, creating a delicious and satisfying meal. With its crispy filo pastry and creamy ricotta filling, it’s both charming and practical. The recipe forgives with quantities, letting you adapt based on what’s in your fridge.

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon oil (for frying onion)
• Vegetables, chopped into 1-2 cm 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 a 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 the 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 the pie dish. Don’t worry about crumpling the corners; this adds to the charm of filo.
7. Pour mixture into pie dish. Spread to the corners.
8. Spray/butter the remaining 2 filo sheets. Cover pie, crumpling corners.
9. Bake 30-40 minutes 180°C
10. Rest for 10 minutes before serving.

Enjoy.