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Grilled Casserole

Grilled Casserole recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1302.4
Dietary: Gluten-free, Vegetarian
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
  • 2 Teaspoons vegetable or olive oil
  • 2 Leeks, pale section only, halved
  • 3 Teaspoons finely chopped rosemary
  • 8 Sheets filo pastry
  • g butter, melted
  • g fresh reduced-fat ricotta
  • 2 Tablespoons pepitas (pumpkin seeds)
  • 2 Tablespoons flaked almonds
Directions
  1. 1
    Preheat oven to 200úC/180úC fan-forced.
  2. 2
    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.
  3. 3
    Meanwhile, heat oil in a frying pan over moderate heat. Cook and stir leeks and rosemary for 10 minutes until softened. Cool slightly.
  4. 4
    In a large bowl, combine the cooled pumpkin, leek mixture, ricotta, and parmesan. Toss to combine.
  5. 5
    Place filo pastry sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel to prevent drying out.
  6. 6
    Stack the pastry sheets, brushing each with melted butter. Cut the stack in half lengthwise.
  7. 7
    Spoon the pumpkin mixture over one of the filo stacks, leaving a 2cm border.
  8. 8
    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.
  9. 9
    Transfer to a prepared baking tray. Use a sharp knife to score the pastry across the top at regular intervals.
  10. 10
    Brush the top with any remaining butter. Sprinkle with pepitas and flaked almonds.
  11. 11
    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.

Keywords: pumpkin, filo, ricotta, leek, rosemary, vegetarian, main course, parmesan, almonds, pepitas, roasted, pastry, comfort food, herb, dinner, crispy, filling, oven
Read it online: https://www.chefs-mate.com/recipe/grilled-casserole-5/