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Broccoli, Ricotta & Smoked Salmon Pie

Layers of buttered filo pastry alternating with a broccoli and cheese filling and slices of smoked salmon. The broccoli is steamed until soft, then blitzed with ricotta, Jarlsberg, parmesan and parsley until evenly combined and spreadable. Sheets of filo are laid two at a time with melted butter brushed between them, building a base before a third of the filling is spread to the edges, and the layering continues with more pastry, filling and salmon. A scattering of poppy seeds goes over the top before baking, giving a crisp, golden finish over the soft, savoury centre.
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Ingredients Method

Ingredients
  

  • 500 g Broccoli cut into florets
  • 350 g Ricotta
  • 220 g Jarlsberg cheese grated
  • 1/3 c Parmesan cheese freshly grated
  • 1/3 c Parsley chopped
  • 32 sheets Filo pastry
  • 100 g Butter melted
  • 200 g Smoked salmon slices
  • 1 tbsp Poppy seeds

Method
 

  1. * Preheat oven to 180º c and grease a 29cm x 24cm x 6cm baking tray.* Place broccoli into a microwave safe container and add 2 tbsp water. Cover and cook on high for 3-4 mins or until soft. Drain and cool.* Combine broccoli, ricotta, Jarlsberg, parmesan and parsley and place into the bowl of a food processor. process until broccoli has broken down and ingredients are evenly mixed.* Lay 8 sheets of filo onto the work surface. Take 2 sheets and trim to fit baking dish. Place into the bottom of dish and brush second sheet with melted butter. Repeat the process with remaining pastry and butter. * Spoon over a third of the broccoli cheese mixture, spreading mixture to the edges.* Take another eight sheets of filo, place two sheets over broccoli mixture and brush second sheet with butter. Repeat with remaining pastry and butter.* Spread over half of the remaining broccoli cheese mixture and top with slices of salmon.* Repeat with eight more sheets of filo and spread over remaining broccoli mixture. Lay remaining eight filo sheets on the top, brushing every second sheet with butter.* Brush butter over the top sheet of filo and sprinkle with poppy seeds. Bake in over 30-40 minutes or until pastry is golden and cooked. Stand in tin for 10 minutes before slicing.