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Goat's Cheese Filo Pie

3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic
1 aubergine, diced
1 red pepper, diced
2 tsp fresh oregano, chopped
8 oz soft goat's cheese
8 oz ricotta cheese
2 eggs
8 sheets filo pastry
melted butter and olive oil, mixed
salt and pepper

Serves 4

Preheat oven to 200C, 400F, Gas Mark 6.

Fry onion and garlic in olive oil, until soft. Add red pepper and
aubergine and fry over moderate heat until very soft. Add oregano
and seasoning.

In a seperate bowl or food processor, blend goat's cheese with
ricotta and eggs until smooth. Season well.

Line a 9" x 7" shallow dish with one sheet of file, then brush
liberally with the melted butter and olive oil. Add 3 more sheets
in a similar way.

Add first the aubergine mix, then the cheese mix on top.

Add the remaining filo sheets in a similar way to the first set,
crumpling the last one on the top.

Cook for 35-40 minutes, until the pastry is golden and the filling
is just set.


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