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Pumpkin, basil and ricotta pie

  • 0:35 Prep
  • 4 Servings


  • 2 tablespoons Red Island Extra Virgin Olive Oil
  • 500g Butternut pumpkin, peeled, cut into 1cm pieces
  • 500g fresh ricotta
  • 150g tub Wattle Valley Chunky Dips Basil with Cashew & Parmesan
  • 8 sheets filo pastry
  • 4 truss tomatoes
  • 60g baby rocket leaves
  • 2 teaspoons lemon juice


  • 1
    Preheat oven to 220C. Heat half the oil in a large frying pan over medium-high heat. Add the pumpkin and stir for 8-10 minutes or until golden and tender.
  • 2
    Meanwhile, combine the ricotta and dip in a bowl. Stir in the pumpkin and season.
  • 3
    Line a baking tray with baking paper. Cover filo with a clean tea towel, then a damp tea towel (this prevents it from drying out). Lay 1 filo sheet on a clean work surface and spray with olive oil. Top with another filo sheet. Spoon one-quarter of the pumpkin mixture along 1 long edge, leaving a 2cm border. Roll to enclose filling. Repeat with remaining filo, oil and pumpkin mixture to make 3 more rolls.
  • 4
    Starting at the centre of the tray, arrange 1 filo roll, seam-side down, in a coil shape. Place another filo roll at the end of the coil and wrap around. Repeat with remaining filo rolls to extend the coil. Spray with oil.
  • 5
    Place tomatoes on a separate baking tray. Spray with oil and season. Bake the pie and tomatoes for 10-15 minutes or until the pie is golden brown and tomatoes are just tender.
  • 6
    Combine the rocket, lemon juice and remaining oil in a bowl. Season. Serve with the pie and roasted tomatoes.

Source: taste.com.au


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