Pumpkin & Ricotta Filo Log
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Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
-
500g pumpkin, chopped -
375g ricotta -
1 garlic clove, crushed -
2 tbsp ground cumin or cumin seeds -
2 eggs, lightly beaten -
1/4 cup breadcrumbs -
1 tbsp sesame seeds -
25g parmesan cheese -
8 filo pastry sheets -
Butter, melted (to brush)
Directions
Spread chopped pumpkin pieces on a baking tray, sprinkle over cumin & bake at 180°C for 15min. Meanwhile, combine ricotta, garlic, eggs, bread crumbs and parmesan in a large mixing bowl and stir to combine. Add the roast pumpkin to the bowl and stir until just combined. Season with salt & pepper as desired. Lay filo sheets one at a time on a lined baking tray, brushing each with melted butter (or olive oil) before placing the next on top. When all sheets have been laid, spoon portions of the pumpkin mixture down the centre of the filo and wrap into a log lengthways, rolling so the join sits at the bottom of the log. Brush the top with a little more butter and sprinkle over the sesame seeds. Bake in oven for 30min until golden brown on outside. Serve hot or cold with salad leaves.