Prosciutto, artichoke and pesto filo pie
For a simple midweek dinner, give this delicious pie a go. Ready in just 35 minutes, this prosciutto, artichoke and pesto combo is a great option for those busy weeknights.
- 8 sheets filo pastry
- 150g basil pesto dip
- 100g drained marinated artichokes, quartered
- 100g mushrooms, thinly sliced
- 1/2 cup (75g) semi-dried tomatoes, drained
- 100g prosciutto slices
- 200g tub Coles Traditional Bocconcini, drained, torn
- 30g baby rocket leaves
Preheat oven to 210°C. Spray a 25cm (base measurement) non-stick ovenproof frying pan with olive oil spray. Place 1 filo sheet in the pan and spray with olive oil spray. Top with another filo sheet at a 45-degree angle and spray with olive oil spray. Continue layering with remaining filo and olive oil spray, turning each filo sheet at a 45-degree angle.
Spread half the pesto dip over the filo base. Arrange the artichoke, mushroom, tomato and prosciutto over the pesto. Gently scrunch down the edges of the filo. Bake for 10 mins. Top with bocconcini. Bake for 5-10 mins or until the filo is crisp and golden and the bocconcini melts slightly.
Sprinkle with the rocket. Top with the remaining pesto dip.