Filo pastry pie with asparagus

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Filo pastry pie with asparagus

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Servings:

INGREDIENTS

6 sheets filo pastry

600 g asparagus

1 bunch fresh tarragon

250 g ricotta

100 ml milk

3 eggs

3 Tbsp. butter

40 g Parmesan, grated

2 Tbsp. pumpkin seeds

DIRECTIONS

1. Pre-heat oven to 200°C.


2. Cut the asparagus into pieces.


3. Mince tarragon.


4. In a bowl, combine ricotta cheese, milk and eggs. Season to taste with salt and pepper. Add tarragon and asparagus to the egg mixture.


5. In a saucepan, melt the butter.


6. Place the six sheets of filo pastry one by one in an ovenproof dish, brush with butter between each layer.


7. Pour the egg and asparagus mixture into the dish. Finish by sprinkle grated Parmesan cheese and pumpkin seeds on top.


8. Bake in oven for about 30 minutes.

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Image by Jeff King

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