Cheesy filo and egg pies

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

Recipe «Cheesy filo and egg pies» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.