Servings
8
Prep time
Cook time
Recipe
Ingredients
- 60g butter, melted
- 12 sheets filo pastry, defrosted
- 250g full-fat cream cheese, room temperature
- 300g ricotta, room temperature
- 160g Greek yoghurt
- 150g parmesan, finely grated
- 1 tbsp Dijon mustard
- 4 eggs
- ½ tsp salt
- ¼ tsp ground black pepperPreheat oven to 150°C.
Method
- Preheat oven to 150°C.
- Grease and line a 20cm springform pan.
- Lay 1 sheet of filo on a clean bench and brush with melted butter.
- Lay a second sheet on top and then repeat.
- Gently place the pastry into the springform pan and then repeat this process 3 more times.
- Each time you lay the pastry into the tin, rotate it slightly so that you get full coverage.
- Press the pastry into the tin and then sit to one side.
- Place the cream cheese, ricotta, yoghurt and parmesan in the bowl of a stand mixer and beat until creamy.
- Add the Dijon and the eggs and mix until completely combined.
- Season to taste.
- Pour into the filo shell and bake for 1 hour until it is just set in the middle, with a slight wobble.
- Cool completely in the tin before eating at room temperature with a light green salad.
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