- 0:20 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Filo pastry makes a crisp, light base for this summery pie.
Ingredients
- Olive oil cooking spray
- 4 sheets filo pastry
- 7 eggs
- 2/3 cup milk
- 100g lean leg ham, chopped
- 125g cherry tomatoes, halved
- 1 bunch asparagus, trimmed, halved crossways
- 30g baby spinach
- 1/4 cup frozen peas
- 1/3 cup fresh ricotta, roughly crumbled
Salsa verde
- 1/3 cup fresh basil leaves, chopped
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 small garlic clove, crushed
Equipment
- 3cm-deep, 18cm x 28cm slice pan
Method
- Step 1Preheat oven to 200C/180C fan-forced. Spray a 3cm-deep, 18cm x 28cm slice pan with oil. Spray 1 filo sheet with oil. Top with another filo sheet to form 1 stack. Repeat with remaining filo to form a second stack. Spray top of 1 filo stack with oil. Top with remaining filo stack to form a cross shape. Line base and sides of prepared pan with filo, allowing pastry to overhang.
- Step 2Whisk eggs and milk in a bowl until well combined. Arrange ham, tomato, asparagus and spinach in pan. Pour over egg mixture. Sprinkle with peas and ricotta. Scrunch overhanging filo to form an edge. Spray with oil. Bake for 25 to 30 minutes or until just set and light golden.
- Step 3Meanwhile, make Salsa Verde; Combine basil, mint, oil, lemon juice and garlic in a bowl. Season with salt and pepper.
- Step 4Cut pie into pieces. Drizzle with salsa. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1562 kj
Energy
25.1g
Fat Total
7.2g
Saturated Fat
2.9g
Fibre
21.8g
Protein
347mg
Cholesterol
535mg
Sodium
14g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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