Easy Ricotta Mini Pies
These delicious cheese filled pies make a great snack or finger food and a quick dinner too..
Ingredients
- 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
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.