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.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Sprinkle with the rocket. Top with the remaining pesto dip.
