Name: Cheese And Phyllo Pie With Rich Tomato Sauce
Yield: 4 servings
Ingredients: 30 g pine nuts; 1-2 tbsp olive oil; 1 None large onion; 2 cloves garlic; 2 tbsp tomato puree; 2 x 400 g cans cherry tomatoes; Pinch None caster sugar; 100 g butter; 10 None filo pastry sheets; 400 g Raclette, sliced; 400 g can haricot beans; 4 tbsp chopped fresh parsley

1
Toast the pine nuts in a dry saucepan for 2-3 mins, stirring. Remove from the pan.
2
Make the tomato sauce: Add the oil to the saucepan, followed by the onion and garlic. Saute for 3-4 mins then stir in the tomato paste. Add the diced tomatoes and sugar, and season. Simmer over a low heat for 10-12 mins.
3
Make the pie: Preheat the oven to 350u00b0F. Melt the butter in a separate saucepan. Lightly brush over a baking sheet then lay in a piece of pastry and brush with butter. Lay another piece of pastry on top, brush with butter and dot with a few pieces of cheese. Repeat until all of the pastry and cheese has been used. Fold over any excess pastry at the edges. Bake for 15-20 mins until golden.
4
Mix the beans into the tomato sauce and simmer for 4-5 mins. Slice the pie into pieces and serve with the tomato sauce. Sprinkle with pine nuts and parsley before serving.

Cheese And Phyllo Pie With Rich Tomato Sauce

How did you like this recipe?