A gorgeous pie that salmon lovers will cherish. Enjoy the combination of fresh salmon, seasonal vegetables, and ricotta topped with crispy filo pastry. Serves 8.
4 sheets filo pastry
50g butter, melted
Salmon and vegetable filling:
1 tbsp olive oil
¼ cup sliced leek or onion
1½ cups fresh vegetables, coarsely chopped or sliced
½ cup ricotta
125ml cream or evaporated milk
1 tsp fresh dill, chopped or ½ tsp dried dill
Salt and white pepper
¼ tsp garlic and herb seasoning
½ cup grated tasty cheese
125g smoked salmon, flaked into bite-size chunks or fresh salmon
Ground black pepper
Extra grated or parmesan cheese
Preheat the oven to 180ºC and brush a French flan tin with butter.
Brush the sheets of Filo with butter and fold in half lengthwise. Layer the folded sheets of pastry, brushing in between with butter and place into the flan tin to line neatly. Trim the edges with a pair of scissors and crumble the off cuts into the pastry lined tin.
Heat the oil and sauté the onion and / or leek for 3 minutes to soften. Add vegetables, cook over moderate heat for about 8 minutes or until wilted and most of the liquid has evaporated.
Place the ricotta, milk, cream or evaporated milk, dill, seasoning and eggs into a bowl and beat well. Add the vegetables, cheese and salmon, stir gently to combine. Pour and spoon the filling into the tin, add ground black pepper and extra cheese.
Bake the pie for about 30 minutes or until light golden brown and firm. Remove from the oven, cut into slices and serve warm.