Serves 6
INGREDIENTS
50 grams butter
1 garlic clove, finely chopped
2 cups trimmed and sliced vegetables
3 cups chopped perpetual spinach
3 eggs
1⁄4 cup/60 millilitres cream
150 grams ricotta, crumbled
100 grams Parmesan, finely grated
3 tablespoons pesto
2 tablespoons finely chopped soft fresh herbs, such as parsley, oregano, sage or coriander
6 sheets filo pastry
METHOD
Lightly grease a 20-centimetre (top measurement) pie dish.
Melt half the butter in a large frying pan over medium heat. Add the garlic then the vegetables and spinach. Cook gently until just tender. Set aside to cool.
Whisk the eggs and cream together in a large bowl. Gently mix in the cooled vegetables and then the ricotta, Parmesan, pesto and herbs until just combined. Season with salt and pepper.
Melt the remaining butter and use to brush onto the filo sheets. Stack together and line the pie dish with the filo.
Pour in the filling, then either trim the extra filo, or – like me – scrunch the edges over a little, around the rim of the pie dish. Brush with any remaining butter.
Bake for 40 minutes, until filling has set and pastry is golden. Serve hot or at room temperature.
Note: Use any vegetables you have, such as zucchini, asparagus, carrot or leek.
Recipe from Nostrana: Flavours from my Italian Kitchen Garden by Bri DiMattina.
Published by Harper Collins New Zealand, 2023. Hardcover, $55.
This recipe featured in our Kōanga Spring 2023 Edition.
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