Ricotta & artichoke pie

Ricotta & artichoke pie

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
olive oil
3 french shallots, chopped
500g ricotta cheese
1 cup grated gruyere cheese
3/4 cup grated parmesan cheese
1/2 cup sour cream
4 eggs, beaten
1/2 teaspoon dried tarragon
400g can artichoke hearts, drained and quartered
salt and freshly ground black pepper
24 sheets filo pastry

Method

  1. Preheat the oven to 200°C.
  2. Heat 1 tablespoon of the oil in a small frying pan, add the shallots and cook until softened. Set aside.
  3. Combine the ricotta, gruyère and parmesan cheeses in a large bowl and add the sour cream, eggs and tarragon. Mix until thoroughly combined. Stir in the shallots, artichoke hearts, and salt and pepper.
  4. Stack the sheets of filo between two dry tea towels with a dampened towel on top.
  5. Brush a 25 cm springform cake tin with oil. Line the tin with five sheets of filo pastry, each brushed lightly with oil, overlapping them and allowing the ends to hang over the sides of the tin.
  6. Spread half of the cheese mixture over the filo. Top with five more sheets of filo, each brushed with oil. Add the remaining cheese mixture, spreading evenly, fold in the overhanging pastry and then top with the remaining filo sheets, each lightly brushed with oil. Tuck the overhanging ends down inside the tin, enclosing the filling completely.
  7. Bake for 40–45 minutes or until the top is golden. Let the pie cool completely in the tin.
Tags:
baking
bakery
margaret
fulton
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