Ricotta and artichoke pie

Ricotta and artichoke pie

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
olive oil
3 shallots, chopped
500g ricotta cheese
130g gruyere cheese, grated
75g parmesan, grated
125g sour cream
4 eggs, beaten
1/2 teaspoon dried tarragon
400g tinned artichoke hearts, drained and quartered
freshly ground black pepper
15 sheets filo pastry
salt

Method

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