Easy Ricotta Mini Pies

Name: Easy Ricotta Mini Pies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 serving
Ingredients: 250 gm ricotta; 50 gm parmesan; 1 Tablespoon chives; 20 ml olive oil; 4 whole sheets of fillo pastry; 40 gm butter; 5 gm salt and pepper; 20 ml Extra olive oil for drizzling

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
9
Course
Others

Easy Ricotta Mini Pies

Iris Warren

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These delicious cheese filled pies make a great snack or finger food and a quick dinner too..

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Ingredients

Servings

250 gm ricotta
50 gm parmesan freshly grated
1 Tablespoon chives chopped
20 ml olive oil 1 Tablespoon
4 whole sheets of fillo pastry
40 gm butter melted ( or more if you like a really crispy buttery pastry, 2 Tablespoons )
5 gm salt and pepper
20 ml Extra olive oil for drizzling

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Instructions

Spray a mini muffin tin with a little cooking spray ( or paint with oil or butter)
Lay four sheets of fillo on a bench and brush each sheet (or for lower fat every second sheet) with a little melted butter. Push the pastry gently into the muffin holes. (This amount of pastry will reach 9 of the wholes)
Next in a bowl using a spoon, mix the ricotta, (feta) grated Parmesan, chives, olive oil and salt and pepper till well combined and divide evenly on top of the Fillo in each whole. ( If using tomatoes or roasted peppers either mix through or pop on top. Drizzle with extra olive oil)
Pop into the oven and bake until brown and crispy. (The bottoms should also be crispy ).
Cool slightly and then break into ugly craggy tarts that are irresistible.

Notes

Add feta to this recipe for extra zip 150 gm ricotta and 100 gm feta, plus parmesan. Use semi dried tomatoes or roasted peppers in your mix as well if you like.