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1
Preheat the oven to 200 degrees c.
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2
Put the halved plums into a medium saucepan with the sugar, 50g of the butter and star anise.
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3
Cook on a medium to low heat until the plums are poached, about 15 minutes.
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4
Then remove from the heat and allow to cool.
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5
Melt the rest of the butter.
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6
Placing the springform cake tin on the baking tray, drape the first sheet of filo pastry over and into the cake tin.
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7
Brush the surface with the melted butter.
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8
Do this with the other three sheets, criss-crossing them so that the entire inside of the cake tin is covered, but you have enough hanging over the sides to eventually cover the filling.
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9
Brush each layer with melted butter as you go.
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10
Mix the ricotta with the vanilla, date syrup (or honey) and the pine nuts.
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11
Spread this mixture over the bottom of the cake tin.
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12
Then add the plums, removing the star anise.
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13
Cover the top of the pie by bringing up the hanging down sides of filo and overlapping it on top of the pie.
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14
It doesn't matter if it is crinkly and folded this is all part of the charm.
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15
Brush some more melted butter on top.
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16
Put the baking tray with the pie inside the springform cake tin into the oven.
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17
After 15 minutes, slide it out of the oven and remove the springform tin and sprinkle the poppy seeds on the top.
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18
Put it back in the oven and bake for another 15 minutes until the top is golden.
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19
Remove from the oven and let it cool briefly.
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20
With a spatula (or two) remove the pie from the baking tray and place on a decorative plate for serving.
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21
Sprinkle the top with a dusting of icing sugar.
