Filo pastry (several sheets)
Passata a small glass
30 or so Cherry tomatoes
Lay several sheets of Filo into a pie dish. I use about 5 or 6 of them and overlap each layer. Brush with a bit of olive oil.
Mix the tofu and 1/2 a tub of ricotta or 125 g. Blend in one egg, a small glass of Passata or crushed tomatoes. Season with a pinch of salt and pepper. Pour the mix inside the pie and arrange the halved cherry tomatoes on top. Decorate with a generous amount of cured anchovies. Add some basil, coriander and a few sun-dried tomatoes if you have them. Fold the sheets edges back onto the pie and sprinkle with a small spoonful of olive oil before putting in a hot oven (250°C) about 20 min.
A low fat dish full of good quality protein (in the tofu) and vitamins, it is perfect if you are watching your waistline pre-bikini season and the taste is VERY indulgent!
I love using filo instead of more robust pastry in my pies because you get the taste without the calories and it looks dainty and festive on the table.