Serves 10

Description

• This recipe showcases ingredients that are popular around the Eastern Mediterranean region. It’s easy to make and you’ll feel super nourished after a healthy serving of greens.

Filling

o 1kg Ricotta cheese … A grainy and less creamy style is preferable.

o 3 eggs.

o 1 large brown onion chopped in 2cm dice.

o 3 garlic cloves finely chopped.

o 1 tbs dried mint.

o 1 pkt or 450g frozen kale defrosted.

o 1 pkt or 375g frozen filo pastry, deforted.

125g butter melted.

o Salt

Garnishes

1 bunch fresh mint leaves picked.

½ cup of toum or garlic sauce.

Method

The filling.

• In a fry pan, gently saute the onion with the garlic until soft. Set aside.

• In a large bowl or the bowl of a stand mixer, combine the ricotta and eggs. Add the dried

mint, kale, salt, cooked onion and garlic. Set aside.

• Set your oven to 190C.

The assembly.

• Using a non stick loaf pan, the souffra is made by layering the ricotta filing with buttered filo pastry. Line the tin with baking paper.

• The base is made from scrunched up buttered filo. Use about 6 sheets per layer and use a pastry brush to butter each sheet.

• The next layer is half of the ricotta mix spread over the pastry.

• Repeat with another layer of scrunched 6 sheets of buttered pastry.

• Finish the pie with a final layer of scrunched filo pastry and sprinkle with a pinch of dried mint.

• Place the souffra in the oven and bake for 30 mins. The pastry should be a lovely golden brown colour.

• Allow to cool in the pan before removing. The pie should be easily removed from the pan by holding the paper lining and can be sliced to serve.

• Garnish with fresh mint leaves and drizzle of toum.

Enjoy!!