>Filo pie with tofu and cherry tomatoes

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This is a simple dish full of the tastes and colours of summer, for when you only have 20 minutes in the kitchen.

Ingredients list:
Filo pastry (several sheets)
Tofu 200g
Ricotta 125g
1 egg
Passata a small glass
30 or so Cherry tomatoes
Anchovies
Basil, coriander
Olive oil

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.

Nutrition notes:
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.

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