Crispy filo pastry, creamy ricotta, and melted mozzarella — finished with a hint of lemon, honey, and sumac for the perfect balance of sweet and savoury. Best enjoyed warm, and even better with an ice-cold Tom Collins in hand!
“The best thing about all butter-baked filo snacks is the crispy top layer. It’s basically a buttery chip! This pull-apart party is all about that top layer.” – Bec Vrana Dickinson, from the cookbook »Happy Hour Snacks«
| Ingredients | ||
|---|---|---|
| 350 | g | ricotta |
| zest of 1 lemon | ||
| cloves | garlic, finely chopped | |
| leaves | filo pastry | |
| g | butter, melted | |
| g | mozzarella, grated | |
| Toppings: | honey, parsley leaves, mint leaves, sumac | |
Preheat the oven to 220°C.
Mix the ricotta with the lemon zest and garlic, then season to taste.
Prepare a baking dish measuring approximately 20 × 30 cm. Brush one sheet of filo pastry with a little melted butter (or simply use the back of a spoon if you don’t have a pastry brush). Sprinkle over some mozzarella, then gently scrunch up the filo sheet with your hands and place it into the baking dish. Repeat the process with the remaining filo sheets, butter, and mozzarella.
Drizzle over the remaining butter. Spoon the ricotta mixture evenly on top.
Bake for about 20–25 minutes, until the filo is crisp and golden brown. Remove from the oven and drizzle with honey. Garnish with parsley, mint, and a pinch of sumac.
Tip:
Don’t be intimidated by the deep baking dish — just embrace it and eat the filo snack like nachos. Or simply grab a fork.
RICOTTA: Cottage cheese / feta
MOZZARELLA: Cheddar / halloumi
SUMAC: Za’atar
