Three Cheese Tart

Three Cheese Tart


  • 10 fillo dough sheets
  • 60g (2 oz) butter, melted
  • filling 
  • 500g (1lb) fresh ricotta
  • 2 eggs
  • ½ cup finely grated parmesan cheese
  • 100g (3 ½ oz) mild blue vein cheese, finely chopped
  • 1 tablespoon oregano leaves
  • salt and cracked black pepper


  1. Preheat oven to 350oF.
  2. Brush a sheet of fillo with melted butter. Top with another sheet and brush with more butter. Repeat with the remaining sheets and butter. 
  3. Place the fillo into a rectangular 11 cm (4 ½ in) x 34 cm (13 in) tart tin with a removable base and trim any excess. 
  4. To make the filling combine the ricotta, eggs, parmesan, blue vein cheese, oregano, salt and pepper in a bowl.
  5. Spoon into the pastry shell and bake for 30 minutes or until the filling is set and golden. Serve warm or cold.