Mushroom, leek and ricotta open pie
- 2 tablespoons olive oil
- 1 brown onion, thinly sliced
- 1 leek, thinly sliced
- 3 garlic cloves, crushed
- 300g Swiss brown mushrooms, thinly sliced
- 1 tablespoon fresh thyme, plus extra thyme sprigs to garnish
- 8 sheets filo pastry
- 250g reduced-fat fresh ricotta (from deli counter), crumbled
- 1 egg, lightly beaten
- 100g baby spinach leaves
- 1 tablespoon balsamic vinegar
1 Preheat oven to 180°C. Line a baking tray with baking paper.
2 Heat one tablespoon olive oil in a large frying pan over medium-high heat. Add onion, leek and garlic and cook, stirring, for 7 minutes or until softened. Transfer mixture to a large bowl and set aside to cool.
3 Heat remaining olive oil in same frying pan over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes or until golden and tender. Stir in thyme. Remove pan from heat and set aside.
4 Place pastry on a clean work surface and cover with a damp tea towel to prevent drying out. Lightly spray one sheet of pastry with oil and transfer to prepared tray. Repeat with remaining sheets to create a layered base.
5 Add ricotta and egg to leek mixture, mixing well to combine. Season with freshly ground black pepper. Spread leek mixture over pastry base, leaving a 2.5cm border around edges. Top with cooked mushrooms, then fold pastry sides over filling to create a border. Lightly spray border with olive oil, then transfer tray to oven and bake for 30 minutes or until pastry is golden and crisp.
6 Meanwhile place spinach and balsamic vinegar in a small salad bowl, season with freshly ground black pepper, then gently toss to combine. Sprinkle extra thyme over open pie, then cut into four slices and serve with spinach salad on the side.
If you prefer, you can replace the swiss brown mushrooms with button or flat white mushrooms.
Nutrition Info (per serve)
Total fat 18.8g
–Saturated fat 3.9g
Dietary fibre 6.3g
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