- 3 sheets filo pastry
- 1 tbsp extra virgin olive oil
- 450g smooth ricotta
- 3 eggs
- 50g grated parmesan
- 1/4 cup continental parsley (chopped)
- Salt and pepper to taste
- 12 asparagus spears
- 200g Hot Smoked Ocean Trout (broken into small pieces)
Pre-heat the oven to 170°C. Cut the filo sheets into quarters. Place a square down and brush with a little oil. Top with another piece of filo and brush again. Do one more layer then lift off and place into a round individual flan tin. Continue until you have made 4.
Combine together the ricotta, eggs, parmesan, parsley and seasoning. Fill the filo moulds one third full and top with the asparagus spears and some of the ocean trout.
Place into the oven and bake until golden brown and set.