Another lovely little recipe from issue 5 of the Donna Hay magazine. It kept tickling me for a while and I finally gave in and prepared it. It tastes really lovely. The recipe says ‘eat cold or hot’. Personally I prefer it hot. Lovely with a beautiful green salad.
It is pretty quick to put together. You could even say that the most laborious bit is the buttering of the filo. When you put it on the table it looks really pretty which is also nice as I am a firm believer in that eating starts with the eyes.
8 sheets filo pastry
60g butter melted
500g fresh ricotta cheese
½ cup finely grated parmesan cheese
100g mild blue vein cheese, finely chopped
1 tablespoon oregano leaves
Sea salt and cracked black pepper
Rectangular tart tin with removable base – 11 cm x 34 cm
Preheat the oven to 180oC/ 160o fan/ 350oF. Brush a sheet of filo with melted butter. Top with another sheet and brush with more butter. Repeat with the remaining sheets and butter. Place the pastry into the tart tin and trim any excess.
To make the filling, combine the ricotta, eggs, parmesan, blue vein cheese, oregano, salt and pepper in a bowl. Spoon into the pastry shell and bake for 30 minutes or until the filling is set and golden. Serve warm or cold. Serves 6.