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Ricotta and dill tartlets

Ingredients

  • 400g ricotta
  • ¼ cup dill, chopped
  • 2 tablespoons roasted pine nuts
  • ½ cup parmesan, grated
  • 1 egg, lightly beaten
  • ½ teaspoon lemon rind, grated
  • Sea salt and cracked black pepper to taste
  • 3 sheets filo pastry
  • Cooking-oil spray
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Method

  1. Preheat oven to 180º Celsius.
  2. Mix together ricotta, dill, pine nuts, parmesan, egg, lemon rind, salt and pepper.
  3. Place sheets of filo one on top of the other, spraying oil between each sheet. Cut filo into 12 squares.
  4. Line 12 non-stick half-cup capacity muffin holes with the filo, then spoon in the ricotta filling.
  5. Bake for 30 minutes or until pastry and filling are golden.
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