Ricotta & Pea Pie

Cook time 45 minutes
Servings 6


1 cup frozen baby peas, defrosted and patted dry

3 sprigs of mint, leaves picked and chopped
½ tbsp extra virgin olive oil
500g fresh whole milk ricotta
100g pecorino, finely grated
3 eggs, beaten 
Zest of 1 lemon
Salt and pepper
6 sheets of fillo pastry 
40g butter, melted
2 tbsp sesame seeds

Ricotta & Pea Pie


Preheat the oven to 180°C. Grease a 20cm (approx.) pie dish or spring-form tin with a little butter.

In a mortar and pestle or food processor, crush the peas with the mint, extra virgin olive oil and a generous pinch of salt.

In a large bowl gently mix the ricotta, pecorino, beaten eggs, lemon zest, salt and pepper and the crushed pea mixture until just combined.

Brush a piece of fillo with a little melted butter and then drape into the pie dish allowing the remaining fillo to overhang. Repeat with the 5 layers of fillo so the base of the dish is covered.

Add the ricotta mixture and then spread out evenly. Fold over the overhanging pastry to cover the top of pie, tucking in the excess pastry to form a neat edge and brush with a little more butter. Sprinkle over sesame seeds and bake in the oven for 25-30 minutes or until golden.

Serve warm or at room temperature.