4 sheets filo pastry
50 g (¼ cup / 60 ml) butter, melted
Salmon and vegetable filling:
1 TB (15 ml) olive oil
¼ cup (60 ml) sliced leek and / or onion
1½ cups (375 ml) fresh vegetables, coarsely chopped or sliced (see Note)
½ cup (125 ml) ricotta
1 cup (250 ml) milk
½ cup (125 ml) cream or evaporated milk
1 tsp ( 5 ml) chopped fresh dill or ½ tsp (2.5 ml) dried dill
pinch each salt and white pepper
good dash garlic and herb seasoning
½ cup (125 ml) grated tasty cheese such as cheddar, Edam or Parmesan
125 g portion smoked salmon, flaked into bite size chunks
ground black pepper
2 TB (30 ml) additional grated cheese to Sprinkle over the top
1. Pre-heat the oven to 180ºC and brush a French flan tin with butter.
2. 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. 3. Heat the oil and sauté the onion and / or leek for 3 minutes to soften. Add the vegetables used and stir and cook over moderate heat for about 8 minutes or until wilted and most of the liquid has evaporated.
4. Place the ricotta, milk, cream or evaporated milk, seasoning and eggs into a bowl and beat well. Add the vegetables, cheese and salmon and stir gently to combine. Pour and spoon the filling into the tin and sprinkle with black pepper and additional cheese.
5. Bake the pie for about 3o minutes or until light golden brown and firm. Remove from the oven, cut into slices and serve warm.
Hint: Smoked salmon can be replaced by fresh salmon