Quick and Easy

Pumpkin and sage pie

Pumpkin and sage pieAustralian Table
6
20M
1H 5M
1H 25M

Ingredients

Method

1.Preheat oven to 180°C. Lightly brush a 23cm pie plate with some of the butter.
2.Toss pumpkin in a roasting pan with oil and season to taste. Bake for 30-40 minutes, until tender. Cool slightly.
3.Fold 1 sheet of filo in half and brush with butter. Place in prepared plate. Repeat with rest of pastry and butter, overlapping to cover plate. Bake for 5 minutes, until starting to colour and crisp. Cool.
4.Mash pumpkin in a bowl with ricotta and sage. Stir in eggs and flour, and season to taste. Pour mixture into pastry case. Smooth top. Sprinkle with parmesan.
5.Brush extra sage leaves with remaining butter and arrange on top. Bake for 20-25 minutes, until filling is set. Serve.

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