Pumpkin and Ricotta Fillo Pie
Pumpkin and ricotta fillo pie with roasted butternut squash, kale, and creamy egg custard—everyday gourmet at its best. Perfect for 8-10 servings.
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Cooking tools:
- Springform pan
- Microplane
- Pastry brush
- Potato masher
- Kitchen scale
- Oven
- Baking sheet
- Nonstick skillet
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pitcher
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Kitchen towel
- Serving platter
Ingredients
- 400g butternut pumpkin, peeled, cut into 3cm pieces
- 2 tbsp extra virgin olive oil
- ½ tsp fennel seeds
- 1 red onion, cut into thin wedges
- ½ bunch kale or cavolo nero, stems removed, roughly chopped
- 1 tbsp lemon zest
- 1 tbsp currants
- 4 eggs
- 150ml milk
- ¼ cup finely grated parmesan
- Pinch ground nutmeg
- ½ tsp smoked paprika
- 6 sheets fillo pastry
- 50g butter, melted
- 180g ricotta, crumbled
- Toasted pine nuts, lemon wedges and baby leaf salad, to serve
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