Ingredients6 sheets Borg s Filo Pastry
2 tbsp low fat natural yoghurt
3 cups vegetables (mix of carrot, zucchini and onion), grated
1 cup corn kernels
125 g ricotta cheese
½ tsp KEEN S Curry Powder
2 tbsp parmesan cheese, grated
Instructions1. Lightly brush each sheet of filo pastry with yoghurt and layer in 28cm Multipan allowing edges to hang over sides.
2. Place vegies into pan. Combine ricotta,eggs and curry powder and mix well. Pour mixture over vegies and sprinkle with parmesan cheese.
3. Tuck excess pastry under to form a neat edge.
4. Cook lid, vent open on medium heat until touch hot and then turn to low. Bake for approximately 20 minutes or until set.