Vegetarian Ricotta Filo Tart
A delicious and satisfying vegetarian dish surrounded by crunchy, crumbly filo pastry.
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Cooking tools:
- Kitchen scale
- Skillet
- Oven
- Pastry brush
- Mixing bowl
- Whisk
- Spoon
- Grater
- Chef's knife
- Cutting board
- Colander
- Measuring cup
Ingredients
- 6 sheets Pampas Filo Pastry
- 70g melted butter + extra for greasing
- 250g ricotta, drained
- 2 medium free-range eggs, beaten
- 2 cloves garlic, crushed
- 200g feta cheese, crumbled
- 125g frozen spinach, thawed, squeezed
- 60g baby rocket
- 40g pine nuts, toasted
- ½ juice of lemon + grated zest
- 100g roasted capsicum or semi-dried tomatoes, drained and chopped
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