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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I really love how cheeses are mixed up and put into a delicious recipe like this one. Very nice with just a salad. Ingredients:
2 red capsicums |
250 g ricotta cheese, mashed |
350 g feta cheese, crumbled |
100 g freshly grated parmesan cheese |
4 eggs, beaten |
1/2 teaspoon freshly grated nutmeg |
black pepper |
1 garlic clove, finely chopped |
3 tablespoons finely chopped parsley |
2 tablespoons capers, chopped |
1 (375 g) packet phyllo pastry |
100 g melted butter, mixed with |
100 g olive oil, for brushing |
Directions:
1. Slice capsicum into four pieces removing seeds and membrane.
2. Place skin-side up into the grill until skin is charred and blackened.
3. Place into a plastic bag and leave it to cool for about ten minutes.
4. Take out of bag and remove skin by peeling it off with your fingers, scraping away any that is left on.
5. Chop capsicum finely and set aside.
6. Mix in the ricotta, feta, parmesan, eggs, nutmeg, pepper, garlic, parsley and capers to form a stiff mixture and set that aside too.
7. Preheat your oven to about 190°C.
8. Grease a shallow baking tray.
9. Cut all phyllo sheets in half cross-ways and layer 1/4 of the phyllo and 1/3 of the cheese mixture over the phyllo and sprinkle with a third of the capsicum.
10. Press down gently.
11. Repeat layering as above and top the final layer with the remaining phyllo.
12. Brush with melted butter and olive oil mixture and sprinkle with some poppy seeds if liked.
13. Bake for about 35-45 minutes or until puffed and golden.
14. Let stand for a few minutes before serving.
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