- 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
- Preheat oven to 350oF.
- Brush a sheet of fillo with melted butter. Top with another sheet and brush with more butter. Repeat with the remaining sheets and butter.
- 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.
- To make the filling combine the ricotta, eggs, parmesan, blue vein cheese, oregano, salt and pepper in a bowl.
- Spoon into the pastry shell and bake for 30 minutes or until the filling is set and golden. Serve warm or cold.
