These Easy Ricotta mini Pies make the perfect snack or party food . They also make a great quick dinner.
When I was a kid my Mother worked very hard, first as a teacher and then as a swimming teacher for the Department of Education Australia. There were 4 of us , all girls, around the same age. I am not sure how she managed it but she popped out the four of us in about a 5.5 year period, before going back to work.
She supported my Dad through years of night school re-training to become a Teacher himself. This meant a lot of hungry mouths to feed and a lot of arguments to solve and a lot of solo parenting . She would arrive home and collapse on the couch for a well earned 30 minute power nap. During this time we would vie for her attention, disturbing her with questions and petty tiffs needing her adjudication. We were never sure that these disturbances would not result in an eruption of slaps aimed at no one in particular but the purpose to get rid of minor annoying buzzing children. Now I think of this and feel sorry for her desperately tired overworked state.
After work I sometimes try to just whip something up quickly. I have many ideas for these quick meals but the creativity is stifled as Skater ( the teenager) eats nothing that I regularly want to cook.
Pies are the pinnacle of the Teenage menu. The first pie this week was a Chicken, Red Pepper, Basil and Parmesan pie. Made with Roasted Chicken, from the fridge and a nice butter puff pastry. This was quickly gobbled up after photos were taken to show the girlfriend what an awesome dinner he was having (that’s positive). *like*
This ugly little fellow, is also a tart with Parmesan but with the addition of Ricotta and crunchy Fillo. It worked so well I thought they might be a great finger food for times when you need something small and cheesy to feed someone quickly ( maybe even someone out of their teens). So here’s the recipe.
(These ugly looking Easy Ricotta Mini Pies below have irresistible crunchy rough bites that need to be broken apart after baking)
Cutting the edges before baking can make the easy Ricotta Mini Pies neater and easier to handle if you prefer, these have semi dried tomatoes on top and a sprinkling of chives to serve.
- 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
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.