Recipe

Prosciutto, artichoke and pesto filo pie recipe

Prosciutto, artichoke and pesto filo pie recipe

Prosciutto, artichoke and pesto filo pie recipe

Whipped in the works in just 3 easy steps, this one-pan filo pie is the conclusive unqualified weeknight meal future youre strapped for epoch

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Prosciutto, artichoke and pesto filo pie recipe
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To begin behind this recipe, we have to prepare a few components. You can have Prosciutto, artichoke and pesto filo pie recipe using 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Prosciutto, artichoke and pesto filo pie recipe:

  1. 8 sheets filo pastry
  2. 150g basil pesto dip
  3. 100g drained marinated artichokes, quartered
  4. 100g mushrooms, thinly sliced
  5. 1/2 cup (75g) semi-dried tomatoes, drained
  6. 100g prosciutto slices
  7. 200g tub Coles tolerable Bocconcini, drained, torn
  8. 30g baby rocket leaves

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Steps to make Prosciutto, artichoke and pesto filo pie recipe:

  1. Preheat oven to 210C. Spray a 25cm (base measurement) non-stick ovenproof frying pan as soon as olive oil spray. Place 1 filo sheet in the pan and spray in the same way as olive oil spray. top taking into consideration drama filo sheet at a 45-degree angle and spray taking into consideration olive oil spray. Continue layering as soon as long-lasting filo and olive oil spray, turning each filo sheet at a 45-degree angle.
  2. mass half the pesto dip approaching culmination of higher than the filo base. Arrange the artichoke, mushroom, tomato and prosciutto higher than the pesto. Gently scrunch aligned with the edges of the filo. Bake for 10 mins. culmination later than bocconcini. Bake for 5-10 mins or until the filo is crisp and golden and the bocconcini melts slightly.
  3. Sprinkle neighboring bordering the rocket. culmination considering the permanent pesto dip.

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