Ricotta and Artichoke Pie

Ingredients

• 1.60 millilitre spring onion, chopped
• 2.15 millilitre olive oil or butter, for frying
• 3.680 gram ricotta cheese, a standard packet
• 4.250 millilitre cheddar cheese, grated
• 5.60 millilitre parmesan cheese, grated; approximately ¼ cup
• 6.5 millilitre dried tarragon
• 7.4 eggs
• 8.black pepper, freshly ground; to taste
• 9.400 gram canned artichoke hearts, drained; halved or quartered
• 10.10 phyllo pastry, 5 sheets per layer; brushed with butter
• 11.butter or margarine, melted; for brushing phyllo

Method

1. 1.Gently fry the spring onion in the butter or oil until limp.
2. 2.Grate all the cheeses in the magimix. Mix the eggs, one at a time, into the cheese. Add the tarragon and the fried spring onion. Season with ground pepper.
3. 3.Brush each of 5 layers of phyllo with the melted butter. Place each layer, one on top of the other, in a well greased deep loose-bottom cake tin. Cover with half the cheese mixture. Top with half the artichokes.
4. 4.Brush another 5 sheets of phyllo with melted butter and layer on top of the filling. Top with the remaining cheese mixture and artichokes. Fold over the overlapping pastry edges. Brush with lots of melted butter.
5. 5.Bake at 180°C (350°F) for 40 minutes. Let cool about 15 minutes before slicing. Use an electric knife to slice.

Notes

• Card note: 'If desired, bake only for 15 minutes, cool and freeze. Defrost and bake for another 15–20 minutes when ready to serve.'
• Keep phyllo not in use covered with waxed paper and a lightly dampened towel at all times.