Leek and mushroom freeform pie

Recipes~Plus

Cooking time: Less than 60 minutes

Healthy options: Healthy; Vegetarian

Serves: 4

Type: Budget

Tools

Kitchen friendly view

Ingredients

Light olive oil cooking spray
1 leek (white part only), thinly sliced
125g button mushrooms, sliced
3 eggs
250g light smooth ricotta
1⁄4 cup low-fat milk
3 sheets fillo pastry
1⁄4 cup grated reduced-fat tasty cheese
1 tablespoon chopped chives or parsley
Salad leaves, to serve

Preparation method

1. Preheat oven to 200°C/180°C fan forced. Preheat a non-stick frying pan over moderate heat; lightly spray with oil.

2. Cook leek and mushrooms for 5 minutes, stirring until soft. Transfer to a mixing bowl; cool. Add eggs, ricotta and milk; mix well to combine.

3. Working with 1 sheet of fillo at a time, lightly spray with oil on a flat surface, then gently press into a 19cm (base measurement) quiche dish or springform pan, allowing sides to overhang. Spoon filling into pastry; sprinkle with tasty cheese and chives.

4. Bake for 10 minutes. Reduce oven temperature to 180°C/160°C; bake 15 minutes more until cooked and golden. Serve with salad.

For a variation, replace mushrooms with a mix of sun-dried tomatoes and baby spinach. Let pie cool 10-15 minutes before cutting.

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