Vegetarian Ricotta Filo Tart

Prep: -
Cook: 35 mins
Servings: 4
Ricotta Filo Tart

A delicious and satisfying vegetarian dish surrounded by crunchy, crumbly filo pastry.


  • 6 sheets Pampas Filo Pastry
  • 70g melted butter + extra for greasing
  • 250g ricotta, drained
  • 2 medium free-range eggs, beaten
  • 2 cloves garlic, crushed
  • 200g feta cheese, crumbled
  • 125g frozen spinach, thawed, squeezed
  • 60g baby rocket
  • 40g pine nuts, toasted
  • ½ juice of lemon + grated zest
  • 100g roasted capsicum or semi-dried tomatoes, drained and chopped


  • Preheat oven to 200°C. Layer 3 filo sheets in a 20cm greased heavy-based ovenproof frying pan, allowing at least 10cm of filo to overhang all around. Brush filo with melted butter and layer with remaining sheets, brushing with more melted butter.
  • In a bowl, mix the ricotta, eggs, garlic and feta, then season. Fold the spinach, rocket, pine nuts, lemon zest and juice, and capsicum through the ricotta mix.
  • Spoon the ricotta mix into the pan, then fold the pastry over the top, scrunching to seal. Brush the pastry all over with more melted butter.
  • Bake for 25-35 minutes until golden and set. Remove from the oven, then cool for 5 minutes before cutting.