Name: Spinach, egg and cherry tomato pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 250 gram frozen spinach, thawed; 1/3 cup finely chopped basil, plus extra small leaves, to serve; 750 gram fresh ricotta, crumbled; 1 cup grated vintage cheddar cheese; 10 sheets filo pastry; cooking oil spray; 3 hard-boiled eggs, peeled, halved; 150 gram cherry tomatoes, halved

Ingredients

250 gram frozen spinach, thawed

1/3 cup finely chopped basil, plus extra small leaves, to serve

750 gram fresh ricotta, crumbled

1 cup grated vintage cheddar cheese

10 sheets filo pastry

cooking oil spray

3 hard-boiled eggs, peeled, halved

150 gram cherry tomatoes, halved

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Grease a 26 x 20cm, 5cm-deep ovenproof dish.

2.Using hands, squeeze excess liquid from spinach. Combine spinach, basil, ricotta and cheese in a bowl; season.

3.Spray 4 sheets of filo with oil, then stack on top of each other. Use to line base and sides of prepared dish.

4.Spoon cheese mixture over filo; level surface. Press egg, cut side down. into cheese mixture. Sprinkle evenly with tomato.

5.Roll down overhanging filo around edge of pan to create a border. Loosely scrunch up remaining filo sheets, one by one; place on top of tomato to cover mixture. Spray liberally with oil.

6.Bake 25 minutes, or until golden. Stand in pan 10 minutes. Serve sprinkled with extra basil.

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Ingredients

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