Infused with aromatic spices, this vegetarian filo pie perfectly combines sweet and salty flavours.
Ingredients
- 1kg Butternut pumpkin, peeled, cut into 2cm pieces
- 2 (about 300g) parsnips, peeled, coarsely grated
- 2 red onions, coarsely chopped
- 4 garlic cloves, crushed
- 1 small fresh red chilli, seeded, finely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 2 tablespoons dried cranberries
- 2 teaspoons Middle Eastern spice mix
- 1 bunch silverbeet, white stems removed, leaves coarsely chopped
- 325g (1 1/4 cups) fresh ricotta
- 150g feta, crumbled
- 80g butter, melted
- 12 sheets filo pastry
Method
- Step 1Preheat oven to 200°C. Place the pumpkin, parsnip, onion, garlic and chilli in a roasting pan. Add oil and toss to coat. Roast, stirring halfway through cooking, for 20 minutes or until the pumpkin is tender. Stir in the cranberries and spice mix. Bake for 10 minutes or until cranberries soften slightly. Set aside to cool slightly.
- Step 2Cook the silverbeet in a saucepan of boiling water for 2-3 minutes or until wilted. Drain. Squeeze to remove excess liquid. Add to the pumpkin mixture and toss to combine.
- Step 3Combine ricotta and feta in a bowl.
- Step 4Brush a 25cm (base measurement) springform pan with a little butter. Place filo on a work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with a little butter. Place in the prepared pan, allowing sides to overhang. Repeat with 10 filo sheets and some butter, turning each slightly, to line the pan completely.
- Step 5Place half the pumpkin mixture into the filo case. Top with ricotta mixture, then remaining pumpkin mixture. Fold remaining filo sheet in half. Place on the pumpkin mixture. Fold over filo edges to enclose the filling. Brush with remaining butter and top with sesame seeds. Reduce oven temperature to 180ºC. Bake for 45 minutes or until golden. Set aside for 30 minutes to cool. Transfer to a serving plate.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1361 kj
Energy
19g
Fat Total
9g
Saturated Fat
5g
Fibre
11g
Protein
42mg
Cholesterol
467.27mg
Sodium
11g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
- Author: Sydney Pemberton
- Image credit: Cath Muscat
- Publication: Australian Good Taste
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