Asparagus and ricotta filo pie

    50 min

    This Italian ricotta and asparagus vegetarian pie is made with filo pastry which in my opinion makes a lighter tart than puff pastry or shortcrust.


    2 people made this

    Ingredients
    Serves: 6 

    • 1 bunch of asparagus, trimmed
    • 1 tablespoon of extra virgin olive oil
    • salt and pepper, to taste
    • 400g of ricotta cheese
    • 2 eggs, beaten
    • 2 tablespoons of grated Parmesan cheese
    • 50g of melted butter
    • 6 sheets of filo pastry

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil or baking paper.
    2. Arrange the asparagus spears in a single layer on lined baking tray. Drizzle oil over asparagus, season with salt and pepper and bake for 15 minutes, or until asparagus has softened. Lower oven temperate to 160 C / Gas 3.
    3. Cut the tips off the asparagus and set them aside; place the asparagus stalks in the bowl of a food processor and blend until pureed. Transfer into a bowl and stir in ricotta, eggs, Parmesan cheese, salt and pepper.
    4. Place a sheet of filo pastry on prepared baking tray and arrange it so that the long side is overlapping the sides of tray; brush sheet of filo with some butter. Proceed the same way with the remaining filo sheets, brushing each square sparingly melted butter. Add the successive squares at different angles, so that the corners do not line up.
    5. Pour the blended mixture on the top sheet of filo pastry; arrange the asparagus tips that were set aside on top. Fold the filo sheets towards the centre to seal the pie, brushing them with more melted butter.
    6. Bake the tart for 25-30 minutes in preheated oven, or until pastry is golden. Serve hot or at room temperature.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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