This is a simple recipe for those parties or BBQ's when you need to 'bring a plate'
it looks impressive, and doesn't take long to make.
You could alter the filling to whatever you have on hand. Maybe try pesto ricotta with cannellini beans and roast capsicum, or roast cherry tomatoes, pesto ricotta and olive... or corn, pesto ricotta and capsicum.
* 200g ricotta
* 2 cups roasted pumpkin
* 1/2 cup caramelized onion
* 3 tbsp pesto
* 1 cup (or a bit more) English or baby spinach leaves chopped
* 1 egg lightly whisked
* 10 filo pastry sheets
* 100g butter
* 1cup chopped herbs of choice
* extra herbs to garnish
* s & p
method
preheat the oven to 180 degrees
mix spinach and herbs with ricotta s & p & egg
lightly brush a filo sheet with butter lay another sheet on top lightly butter and repeat until you have 5 layers
grease 2 muffin tins cut the filo into squares to suit the muffin tin. press the filo in to trays
spoon some of the ricotta into each filo cup, push a piece or 2 of roast pumpkin into each cup, add a little bit of caramelized onion to each. pop into the oven foe approx 15minutes until browned on bottom and set firm.
serve on a platter scattered with the the extra herbs.
x BA
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