Recipe

Three cheese and herb pie

Light, fluffy and wonderfully cheesy with a thick, golden crust, this beautiful savoury pie is full of fresh herbs and makes a great work or school lunch. Or slice it up and serve it at your next picnic.

Oct 29, 2014 1:00pm
  • 25 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Three cheese and herb pie
  • 2 sheets frozen shortcrust pastry, thawed
  • 500 gram ricotta cheese
  • 4 eggs, lightly beaten, plus 1 extra, for brushing
  • 1/2 cup grated parmesan cheese, plus extra, to serve
  • 1/2 cup chopped parsley, plus extra, to serve
  • 1/2 cup chopped oregano, plus extra, to serve
  • 1/4 cup snipped chives, plus extra, to serve
  • 4 green onions, chopped
  • 1/4 cup crumbled feta
  • 1 long red chilli, sliced
  • 1/2 lemon, finely grated zest
  • salad, to serve
  • crusty bread, to serve

Method

Three cheese and herb pie
  • 1
    Preheat oven to 200°C (180°C fan-forced). Lightly grease a 24cm springform pan.
  • 2
    Round the corners of one pastry sheet. Ease into pan to cover base. Brush edges with extra egg. Cut remaining pastry sheet into 4 equal strips. Line sides of pan with pastry strips, overlapping the base by 1.5cm. Press firmly together. Blind bake 10 minutes. Remove paper and filling; bake further 4-5 minutes, until golden. Cool in pan.
  • 3
    Meanwhile, combine all remaining ingredients in a large bowl, mixing well. Pour evenly into pastry case. Sprinkle with a little extra parmesan.
  • 4
    Bake 30-35 minutes, until just set in the centre. Serve topped with extra herbs. Accompany with salad and crusty bread.

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