Snack, Sides and Starters
Ricotta, Zucchini and Pine Nut Filo Pies
Prep 15 mins. /Cook 30 mins.
Serves 12
Easy
Ricotta, Zucchini and Pine Nut Filo Pies
Method
- Melt 25g butter in a frypan and sauté onion and zucchini until softened, cool. Combine ricotta, feta, eggs, pepper and cooked onion mixture in a bowl.
- Melt remaining butter. Place a sheet of filo pastry on a clean bench and brush with melted butter, top with a second sheet of filo, brush with butter and top with a third sheet. Repeat with remaining filo and butter to create two stacks of three sheets. Cut each stack into 6 squares and push into 12 x 1/3 cup capacity buttered muffin pans.
- Divide ricotta mixture between each muffin pan and sprinkle with pine nuts. Tuck in overhanging filo pastry and brush with remaining melted butter. Bake at 180°C for 20-25 minutes or until golden and cooked. Stand for 5 minutes before inverting onto a cooling rack. Serve warm or at room temperature with green salad.
More Tips
- Thick filo sheets are available in delicatessens and yield a crispy yet firm base for the cheese filling. Use traditional filo sheets if thick are unavailable.
- When working with filo pastry, work quickly to reduce risk of pastry drying out.
- Pies can be reheated in a moderate oven for 15 minutes.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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