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Roast vegetable, cheese & cranberry filo pie
Roast vegetable, cheese & cranberry filo pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Savoury vegetarian filo pie with a perfect blend of sweet and salty flavors enhanced with aromatic spices.
Ingredients:
  • 1kg Butternut pumpkin, peeled, cut into 2cm pieces
  • 2 (about 300g) parsnips, peeled, coarsely grated
  • 2 red onions, coarsely chopped
  • 4 garlic cloves, crushed
  • 1 small fresh red chilli, seeded, finely chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 40.00 ml dried cranberries
  • 5.00 gm Middle Eastern spice mix
  • 1 bunch silverbeet, white stems removed, leaves coarsely chopped
  • 325g (1 1/4 cups) fresh ricotta
  • 150g feta, crumbled
  • 80g butter, melted
  • 12 sheets filo pastry
Instructions:
  • Preheat your oven to 200°C. Combine pumpkin, parsnip, onion, garlic, and chili in a roasting pan. Drizzle with oil and mix well. Roast for 20 minutes until the pumpkin is tender, stirring halfway. Add cranberries and spice mix, then bake for 10 minutes until cranberries soften. Allow to cool slightly before serving.
  • Blanch the silverbeet in boiling water for 2-3 minutes until wilted, then drain and squeeze out excess liquid. Mix into the pumpkin mixture and toss to combine.
  • Mix creamy ricotta and tangy feta in a bowl.
  • Prepare a 25cm springform pan by brushing it lightly with butter. Lay out a sheet of filo on a work surface and cover it with a dry tea towel followed by a damp tea towel to keep it moist. Brush the filo sheet with a bit of butter, then place it in the pan, letting the sides hang over. Repeat this process with 10 more filo sheets, brushing each one with butter and slightly turning them to cover the pan fully.
  • Layer the filo case with half of the pumpkin mixture, then spread the ricotta mixture on top, followed by the remaining pumpkin mixture. Fold the remaining filo sheet in half and place it over the pumpkin mixture. Seal the edges of the filo to enclose the filling. Brush the top with the remaining butter and sprinkle sesame seeds. Bake at 180ºC for 45 minutes until golden. Allow it to cool for 30 minutes before transferring to a serving plate.

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