BATTER UP

Whisk your way into baking delicious recipes that rise to every occasion

- 

Broccoli, Leek and Ricotta Pie

INGREDIENTS

80ml olive oil and melted butter, combined (40ml of each)

7 sheets filo pastry

25g panko (or regular dried) breadcrumbs

PIE FILLING

60ml olive oil

1-2 leeks, rinsed, sliced lengthways, then cut into 5mm slices (300g)

3 garlic cloves, crushed

8 anchovies, roughly chopped (about 25g)

1 tsp dried oregano

½-1 tsp chilli flakes

1 tsp fennel seeds

600g broccoli, stalks and head separated, both roughly chopped into 2-3cm pieces

1 tblsp lemon zest

1½ tblsps lemon juice

250g smooth ricotta from tub

1 egg, lightly beaten

50g pecorino (or parmesan), finely grated

20g flat-leaf parsley, finely chopped

1tsp fine sea salt

½ tsp freshly cracked black pepper

METHOD

1 Bring a large pot of salted water to a boil. Meanwhile, for the filling, heat the oil in a large saute pan over medium-low heat. Add the leeks and cook for about 8 minutes, stirring often, until they have softened but not coloured. Add the garlic, anchovies, oregano, chilli and ½ tsp of the fennel seeds and cook for another 2-3 minutes.

2 When the water has come to a boil, add all of the broccoli, return to a boil, then cook for 1 minute. Drain, then add to the pan with the leeks. Cook over medium-low heat for 2-3 minutes, stirring so that everything is combined. Remove from the heat and set aside to cool for 10 minutes, then add the lemon zest and juice, ricotta, egg, pecorino or parmesan, parsley, salt and pepper. Mix gently to combine and set aside.