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Ricotta and pea pie
Ricotta and pea pie
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
30-Minute Ricotta & Pea Pie: Quick, Healthy Dinner with Easy Leftover Lunches
Ingredients:
  • 10 sheets filo pastry
  • 125g cooked quinoa
  • 5 eggs
  • 200g fresh ricotta
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh mint
  • 80g (1/2 cup) frozen peas, thawed
  • 50g (1/3 cup) frozen shelled edamame, thawed
  • 100g sugar snap peas, some halved lengthways
  • 2 green shallots, chopped
  • 35g (1/3 cup) grated colby cheese
  • Snow pea tendrils, to serve
  • Mixed salad leaves, to serve (optional)
Instructions:
  • Preheat your oven to 210C/190C fan forced. Lightly grease a 3cm-deep, 26 x 34cm baking tray. Layer filo pastry sheets in the tray, pressing them into the edges and spraying each sheet liberally with oil. Top with quinoa once all the pastry sheets are stacked.
  • In a bowl, combine eggs, ricotta, chives, and mint, then season. Pour this flavorful mixture over the quinoa, making sure it's evenly coated. Next, add peas, edamame, and sugar snaps on top, followed by shallots and cheese. Bake until puffed and golden, approximately 30 minutes. Allow it to cool slightly before serving.
  • Garnish with snow pea tendrils, if desired, and accompany with mixed salad leaves.

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