Ricotta Slice

This is a lovely savoury slice that goes well for lunch, brunch, travel or snack time. Packed with lots of greens, the slice is fresh, creamy and delicious.

Serves: 8
Time: 1 hour and 20 minutes

Ingredients

  • 1 bunch kale
  • 2 tbsp extra virgin olive oil
  • 1 bunch (350g) watercress, leaves picked
  • 6 green onions (green shallots), thinly sliced
  • 2 tbsp finely chopped dill
  • 1/4 cup finely chopped curly parsley
  • 1 1/2 cups (360g) fresh ricotta cheese
  • 4 eggs, lightly whisked
  • 150g feta cheese, crumbled
  • 10 sheets filo pastry
  • 100g butter, melted

Method

Use scissors to remove kale from the stems. Discard stems and roughly chop leaves.

Heat oil in a large frying pan over medium heat. Add greens to heated pan and cover, cooking for about three minutes until wilted. Transfer greens to a colander to cool completely. Firmly press greens against colander to remove any excess water.

In a large bowl, combine wilted greens, onion, dill, parsley, ricotta, feta and egg. Season with salt and pepper.

Preheat oven to 180 degrees Celsius (160 degrees Celsius, if fan-forced)

Grease an 18cm x 26cm slice pan.

Lightly brush one sheet of filo pastry with melted butter. Place another sheet of pastry on top and repeat for a total of five pastry sheets. Carefully lift into your slice pan.

Spread the wilted greens mixture over the filo pastry and smooth.

Top with the remaining five sheets of filo pastry, brushing each one with melted butter.

Tuck the pastry along the edges to enclose your slice.

Brush the top with remaining melted butter and bake for one hour or until browned.

Please note that this slice does not freeze well.



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