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Prosciutto, artichoke and pesto filo pie recipe
Prosciutto, artichoke and pesto filo pie recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Quick and simple one-pan filo pie, perfect for busy weeknights.
Ingredients:
  • 8 sheets filo pastry
  • 150g basil pesto dip
  • 100g drained marinated artichokes, quartered
  • 100g mushrooms, thinly sliced
  • 75g semi-dried tomato
  • 100g prosciutto slices
  • 200g tub Traditional Bocconcini, drained, torn
  • 30g baby rocket leaves
Instructions:
  • Preheat the oven to 210°C. Grease a 25cm non-stick ovenproof frying pan with olive oil spray. Layer the filo sheets in the pan, rotating each sheet at a 45-degree angle, and spray each layer with olive oil spray.
  • Spread a generous layer of pesto dip on the filo base. Top it with artichoke, mushroom, tomato, and prosciutto. Carefully scrunch down the edges of the filo. Bake for 10 minutes. Add bocconcini on top and bake for an additional 5-10 minutes until the filo is golden and crisp, and the bocconcini is slightly melted.
  • Garnish with fresh arugula leaves and finish with the rest of the flavorful pesto sauce.

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