Ingredients:
2tbsp olive oil
1 onion, finely chopped
100g Ricotta cheese, well drained
50g Parmesan reggiano cheese, grated
4 cooked artichoke bottoms, diced
1 bunch of fresh dill, chopped
3 hard boiled eggs, shelled and chopped
1 egg yolk
Salt, pepper and ground nutmeg
6 sheets of filo pastry, halved vertically
25g unsalted butter (melted, to brush)
Course: Starter or Main
Serves: 4
This Greek style torta is delicious served hot or cold as a
starter or, with a crisp green salad and hot new potatoes, as a
healthy lunch with a fantastic mix of textures.
Method:
Heat the oil in a frying pan; add the onion and cook for
two-three minutes until soft, then transfer to a bowl. Add the
ricotta, Parmesan, artichokees, chopped dill and chopped eggs. Add
the egg yolk and season with salt. pepper and nutmeg. Pre-heat the
oven to 180°c/3500F/gas 4. Well grease a 20cm (8inch) flan ring,
put on a greased baking tray.
Brush the 12 halves of filo sheets liberally with butter, then
arrange them in the base of the flan tin, overlapping all the way
round. Fill the ring with the filling and fold over the overhanging
pastry to the centre to enclose the filling. Brush the top
liberally all over with the butter, then put in the oven to cook
for 12-15 mins. until golden and crispy. Allow to cool before
removing the ring so it has time to set properly and cut into four
wedges to serve.