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Pumpkin, kale and ricotta filo pies

Name: Pumpkin, kale and ricotta filo pies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 400g butternut pumpkin, peeled, cut into 3cm pieces; 2 tablespoons olive oil; 1 leek (white part only), sliced; 1/2 bunch kale, stems removed; 6 eggs; 200ml milk; 2 tablespoons grated parmesan; Pinch ground nutmeg; 1/2 teaspoon paprika; 4 sheets filo pastry; Olive oil spray; 200g ricotta, crumbled; Toasted pumpkin seeds (pepitas) and micro cress, to serve (optional - see note)

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10m

45m

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by Jill Dupleix

Food writer

Oct 03, 2015

Roast pumpkin brings a sweetness, and toasted pumpkin seeds add crunch to these flaky ricotta pies.

400g butternut pumpkin, peeled, cut into 3cm pieces
2 tablespoons olive oil
1 leek (white part only), sliced
1/2 bunch kale, stems removed
6 eggs
200ml milk
2 tablespoons grated parmesan
Pinch ground nutmeg
1/2 teaspoon paprika
4 sheets filo pastry
Olive oil spray
200g ricotta, crumbled
Toasted pumpkin seeds (pepitas) and micro cress, to serve (optional - see note)

Method

1.

Preheat oven to 200°C and grease four 12cm tart pans. Place pumpkin on a baking tray and drizzle with 1 tablespoon oil. Roast for 20 minutes or until tender. Reduce oven to 180°C.
2.

Cook leek in a pan of simmering salted water for 3 minutes. Add kale leaves and cook for 2 minutes or until softened. Drain.
3.

Beat the eggs, milk, parmesan and spices in a bowl. Cut each filo sheet into four squares, spray with oil, then stack in pans on a slight angle to create a shell. Divide the roasted pumpkin, leek mixture and ricotta among shells, season, then pour over the egg mixture. Bake for 20 minutes or until set and golden.
4.

Garnish with pumpkin seeds and cress, if using, then serve.