Ingredients for 5 people (:
10 filo pastry sheets
2 eggs
150g ricotta
180g grated mature cheddar
5 courgettes
Salt & pepper
EVO oil
Preparation:
Slice the courgettes and cook them in a pan with some EVO oil and salt until tender and the water has dried off; let it cool down and mix in a bowl the eggs, the ricotta and cheddar, grind some salt and pepper to taste.
Lay 6 filo pastry sheets over a baking tin, add the courgette to the mix and pour it over the sheets, cover it all with the remaining 4 sheets and brush the top with some milk to get a lovely gold colour.
Cook in a pre-heated oven for 30 min at 180'.
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