Ingredients
| 350g ricotta | |
| zest of 1 lemon | |
| 3 garlic cloves, finely chopped | |
| 9 sheets filo pastry | |
| 100g butter, melted | |
| 200g mozzarella, grated | |
| TOPPERS | |
| honey | |
| parsley leaves | |
| mint leaves | |
| sumac |
My favourite bit about anything butter-baked-filo is the crispy top layers. It’s a full buttery chip! So, this is a pull-apart-party for that entire top layer. Don’t freak out about the deep baking dish, just act normal around it and eat this like nachos. Or just grab forks.
THE SUBS
RICOTTA cottage cheese / feta
MOZZARELLA cheddar / haloumi
SUMAC za’atar
View the recipe collection recipe
Instructions
| 1. | Preheat the oven to 220°C. |
| 2. | Combine the ricotta, lemon zest and garlic. |
| 3. | Give it a good season. Pull out a baking dish, around 20×30cm. |
| 4. | Brush a sheet of filo with some melted butter (or just spread it on with the back of a spoon). |
| 5. | Sprinkle some mozzarella over the pastry, then loosely scrunch the filo with your hands and arrange in the baking dish. |
| 6. | Repeat with the remaining filo sheets, butter and mozzarella. |
| 7. | Drizzle any remaining butter on top. |
| 8. | Dollop spoons of the ricotta mixture on top. |
| 9. | Bake until golden brown, about 20–25 minutes. |
| 10. | Pull out of the oven and drizzle with honey. |
| 11. | Top with parsley, mint and a sprinkle of sumac. |
This is an edited extract
from Happy Hour Snacks
by Bec Vrana Dickinson,
published by Hardie
Grant Books. Available
in stores nationally
from 3 September.
$44.99. Photography
by Chris Chen.