Cheesy filo and egg pies

Cooking Eggs Cheesy filo and egg pies

Mint is the perfect partner to sweet peas and cuts the richness of the cheese.

Lables: Low carb Low kilojoule Lower gi Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180C/160C fan forced. Grease four 220ml pie dishes or ramekins with olive oil.
  2. Combine the ricotta, peas, mint, shallot, lemon rind, garlic, 1 egg and 100g goat’s cheese in a bowl. Season, then mix until well combined.
  3. Lay filo on a work surface. Cover with a clean, damp tea towel. Working with 1 sheet at a time, spray with olive oil. Stack 3 sheets of filo on top of each other. Cut widthways into 4 even stacks. Repeat with remaining sheets of filo to form 8 stacks. Place a filo stack in each dish, allowing sides to overhang. Top with remaining filo stacks, in the opposite direction, to line each dish.
  4. Spoon 1/2 cup ricotta mixture into each dish. Make an indent in the centre. Carefully crack an egg into each indent. Gently scrunch the overhanging filo. Bake for 20-22 minutes or until golden and egg whites are just set. Season. Serve with lemon wedges. Sprinkle with the remaining goat’s cheese and extra mint leaves.

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175g fresh ricotta, crumbled
150g frozen baby peas, thawed
1/3 cup fresh mint leaves, finely chopped
1 green shallot, finely chopped
1 lemon, rind finely grated, cut into wedges
1 small garlic clove, crushed
5 eggs
120g fresh goat's cheese, crumbled
6 sheets filo pastry
Small fresh mint leaves, extra, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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