Cook with Maria @my_food4thought and Chasseur Australia. Crispy, golden filo meets a creamy, savoury cheese filling in this Ricotta and Feta Pie, a Mediterranean-inspired favourite from Maria @my_food4thought. Combining rich ricotta, tangy feta, and a hint of fresh mint, this dish is the perfect balance of comfort and freshness - ideal for sharing at brunch, lunch, or as part of a mezze spread. Perfect served warm or at room temperature, it’s a true crowd-pleaser that captures the heart of Greek home cooking — rustic, generous, and made to share. Recipe and content by Maria @my_food4thought.
Ingredients 9
1 packet filo pastry
200 g unsalted butter, melted
1.5 kg ricotta cheese, drained if wet
1 block feta cheese, crumbled
1 cup mozzarella cheese, shredded
2 tbsp fresh mint, finely chopped
5 eggs
salt and pepper, to taste
sesame seeds, toasted, to top
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Method 9
Melt in a saucepan over a medium low heat.
In your Chasseur mixing bowl, combine , crumbled , and shredded . Whisk in , finely chopped , and salt and pepper.
Grease your Chasseur roasting pan with some of the melted .
Layer half the packet of into the base of the pan, layering each sheet on top and brushing every second sheet with (ensure sides are also covered for best results).
Add your on top of the layers. Then top with the remaining filo pastry sheets.
With your Global Knives, cut your into 3 x 6 rectangles.
Brush the top with for a golden, flaky finish and sprinkle with toasted sesame seeds.
Preheat your oven to 180°C and bake for approximately 40 minutes or until golden brown.
Serve straight to your table and enjoy!
Chasseur Australia's tips
- Perfect served warm or at room temperature.
- Ideal for sharing at brunch, lunch, or as part of a mezze spread.