¼ cup dill, chopped
2 tablespoons roasted pine nuts
½ cup parmesan, grated
1 egg, lightly beaten
½ teaspoon lemon rind, grated
sea salt and cracked black pepper to taste
3 sheets filo pastry
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180º Celsius.
Mix together ricotta, dill, pine nuts, parmesan, egg, lemon rind, salt and pepper.
Place sheets of filo one on top of the other, spraying oil between each sheet. Cut filo into 12 squares.
Line 12 non-stick half-cup capacity muffin holes with the filo, then spoon in the ricotta filling.
Bake for 30 minutes or until pastry and filling are golden.