Ingredients
Knob of butter
1 leek, trimmed and sliced
300g Button Mushrooms, sliced
80-100g chestnuts (peeled and cooked)
Handful of spinach leaves
Juice of one lemon
6 eggs, lightly whisked
50g full fat fresh ricotta cheese, broken into pieces
30g Cheddar cheese, grated.
6 sheets filo pastry
Method. 1. Preheat the oven to 200.C/fan 180/Gas 6. Heat your butter in a deep pan, add leeks and mushrooms and cook for 3-5 minutes or until browned. Add the chestnuts and spinach, and lemon juice to the pan and cook until the spinach has wilted.Set aside.
2. In a separate bowl whisk your eggs and ricotta together.
3. Carefully unroll filo pastry. Take one sheet of pastry and brush all over with some melted butter or oil. Gently press filo, butter side down, into a loose bottom cake tin. The pastry needs to sit over sides. Brush butter over another sheet of pastry and put in tin, at 90° to first sheet. Repeat so that there are 6 layers in tin. Spoon in filling then pour over the egg and ricotta mixture.
4. With the overhanging pastry scrunch this up over the mushroom and leek mix. It’s okay if filo doesn’t cover filling. Sprinkle over the grated cheese in the middle of the pie. Brush the top of the filo pastry with butter and place in the over and cook until golden for about 30 minutes.
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