This unique “grilled casserole” reimagines the traditional baked dish by wrapping a hearty filling in crisp filo pastry. The combination of sweet roasted pumpkin, savory sautéed leeks, and creamy ricotta cheese creates a rich, comforting center. The filo layers, brushed with melted butter and sprinkled with almonds and pepitas, bake into a golden, shattering crust that contrasts beautifully with the soft interior. ItâÂÂs an elegant yet approachable vegetarian main dish, perfect for autumn gatherings or a special weeknight dinner. The rosemary adds a fragrant, herbal note that ties all the earthy flavors together. Serve warm for a meal that feels both rustic and refined.
Grilled Casserole
Description
This unique "grilled casserole" reimagines the traditional baked dish by wrapping a hearty filling in crisp filo pastry. The combination of sweet roasted pumpkin, savory saut&# 195;©ed leeks, and creamy ricotta cheese creates a rich, comforting center. The filo layers, brushed with melted butter and sprinkled with almonds and pepitas, bake into a golden, shattering crust that contrasts beautifully with the soft interior. ItâÂÂs an elegant yet approachable vegetarian main dish, perfect for autumn gatherings or a special weeknight dinner. The rosemary adds a fragrant, herbal note that ties all the earthy flavors together. Serve warm for a meal that feels both rustic and refined.Ingredients
Directions
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Preheat oven to 200úC/180úC fan-forced.
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Line two oven trays with baking paper. Place pumpkin pieces in a single layer on the trays. Spray with oil. Bake, swapping trays halfway through, for 40 minutes or until tender. Let cool.
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Meanwhile, heat oil in a frying pan over moderate heat. Cook and stir leeks and rosemary for 10 minutes until softened. Cool slightly.
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In a large bowl, combine the cooled pumpkin, leek mixture, ricotta, and parmesan. Toss to combine.
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Place filo pastry sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel to prevent drying out.
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Stack the pastry sheets, brushing each with melted butter. Cut the stack in half lengthwise.
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Spoon the pumpkin mixture over one of the filo stacks, leaving a 2cm border.
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Brush the filo edges with butter, then top with the remaining filo stack. Press firmly to cover and enclose the filling. Fold in edges to seal.
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Transfer to a prepared baking tray. Use a sharp knife to score the pastry across the top at regular intervals.
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Brush the top with any remaining butter. Sprinkle with pepitas and flaked almonds.
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Bake for 20 minutes or until golden and crisp. Serve warm.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1302.4kcal
- % Daily Value *
- Total Fat 74.1g114%
- Saturated Fat 35.6g178%
- Cholesterol 68.0mg23%
- Sodium 11476.9mg479%
- Total Carbohydrate 150.4g51%
- Dietary Fiber 6.2g25%
- Sugars 11.6g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
