2 tbs. of olive oil
200g Jerusalem artichoke, scrubbed clean
1 onion, chopped
2 corn on the cob, kernels removed
1 clove of garlic, chopped
150g diced tomato
20ml white wine
90g kale, shredded
50g of ricotta
50g goat’s cheese
½ a lemon
5 sheets of fillo pastry
4 tbs. butter, melted or olive oil
1 tbs. dukkah
Pre-heat the oven to 180C.
Toss the Jerusalem artichoke (leave the skin on) in 2tbs. of olive oil and a pinch of salt, and bake for 20 minutes or until tender and golden brown.
Heat remaining oil in a large pan and sauté onions, corn and garlic for 5 minutes before adding the tomato, salt, pepper and cooking for a further 2 minutes. Deglaze with white wine and a squeeze of lemon. Once the artichokes are cooked add them to the onion mix along with the raw kale and cool slightly. Mix through the ricotta and goat’s cheese and then place mixture into 4 individual pie tins.
Brush one sheet of the fillo with the butter and season with salt and pepper and a sprinkle of dukkah.
Place a new sheet of fillo pastry on the seasoned side, and repeat so you have a stack of 5 sheets.
Cut to desired size and place on the pie dishes.
Bake for 35 minutes or until pastry is golden brown.