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Asparagus and ham filo pie with salsa verde
Asparagus and ham filo pie with salsa verde
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Flaky filo pastry creates a crispy base for this delightful summer pie.
Ingredients:
  • Olive oil cooking spray
  • 4 sheets filo pastry
  • 7 eggs
  • 169.95 gm milk
  • 100g lean leg ham, chopped
  • 125g cherry tomatoes, halved
  • 1 bunch asparagus, trimmed, halved crossways
  • 30g baby spinach
  • 62.50 ml frozen peas
  • 79.20 gm fresh ricotta, roughly crumbled
  • 82.50 ml fresh basil leaves, chopped
  • 40.00 ml fresh mint leaves, chopped
  • 36.40 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • 1/2 small garlic clove, crushed
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Grease a 3cm-deep, 18cm x 28cm slice pan. Layer 2 filo sheets, spraying each with oil. Repeat to create a second stack. Place one stack on top of the other to form a cross shape. Line the pan with the filo pastry, allowing it to overhang.
  • Combine eggs and milk in a bowl until smooth. Place ham, tomato, asparagus, and spinach in a pan. Pour egg mixture over the ingredients. Sprinkle with peas and ricotta. Fold overhanging filo to create a crust. Lightly spray with oil. Bake until golden brown and set, about 25-30 minutes.
  • For the Salsa Verde, simply mix basil, mint, olive oil, lemon juice, and garlic in a bowl. Season with salt and pepper.
  • Slice the pie into individual servings and then generously drizzle each piece with zesty salsa before presenting it for a delightful culinary experience.

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