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Pumpkin, basil and ricotta pie
Pumpkin, basil and ricotta pie
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Try this delicious vegetarian filo swirl pie - a flavor-packed masterpiece perfect for any day of the week!
Ingredients:
  • 36.40 gm Extra Virgin Olive Oil
  • 500g Butternut pumpkin, peeled, cut into 1cm pieces
  • 500g fresh ricotta
  • 150g tub Chunky Dips Basil with Cashew & Parmesan
  • 8 sheets filo pastry
  • 4 truss tomatoes
  • 60g baby rocket leaves
  • 10.60 gm lemon juice
Instructions:
  • Preheat oven to 220C. In a large frying pan over medium-high heat, heat half of the oil. Sauté the pumpkin for 8-10 minutes until golden and tender.
  • In a bowl, mix together the ricotta and dip. Add the pumpkin and season with your favorite spices.
  • Prepare a baking tray by lining it with baking paper. Keep the filo sheets covered with both a clean and damp tea towel to prevent them from drying out. Lay one filo sheet on a clean work surface and spray it with olive oil. Place another filo sheet on top. Spread a quarter of the pumpkin mixture along one long edge, leaving a 2cm border. Roll the filo to enclose the filling. Repeat the process with the remaining filo sheets, olive oil, and pumpkin mixture to create a total of 4 rolls.
  • Begin at the center of the tray by placing 1 filo roll seam-side down in a coil shape. Add another filo roll at the end of the coil and wrap around. Continue with the rest of the filo rolls to expand the coil. Give it a nice spray with oil.
  • On a separate baking tray, lay out the tomatoes, then drizzle them with oil and season. Bake both the pie and tomatoes in the oven for 10-15 minutes, or until the pie is golden brown and the tomatoes are just tender.
  • In a bowl, mix together the arugula, lemon juice, and remaining olive oil. Season with salt and pepper. Serve alongside the pie and roasted tomatoes.

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