- 1 roll Filo Dough, thawed
- 3 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh Basil, chopped
- 2 tbsp Fresh Chives, chopped
- ½ tsp Lemon Zest
- 1 ½ cups Sangria Tomatoes, sliced in half
- 1 cup Skim Milk Ricotta Cheese
- ½ tsp Salt
- ½ tsp Black Pepper
Method of Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Mix ricotta cheese, basil, 1 tbsp chives, lemon zest, salt, pepper and garlic together in a bowl.
Carefully lay 1 sheet of filo dough on the parchment paper. Lightly brush with olive oil.
Repeat the process, lightly brushing olive oil between each sheet.
Spread ricotta mixture over the top layer of filo dough, leaving a one inch border.
Top with tomatoes and season with additional salt/pepper to your liking.
Bake for 25-30 minutes, on until edges are golden brown and flaky. Cool and garnish with chives.