olive oil cooking spray
100 g broccoli, cut into small florets
2 Antonio filo pastry sheets
210 g canned red salmon, drained and flaked
1 zucchini, grated, excess moisture squeezed out
100 g low-fat ricotta
2 tsp pine nuts
3 x 60 g eggs
125 ml (½ cup) skim milk
freshly ground black pepper, to season
20 g rocket leaves
- Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper. Spray 2 x 250ml (1-cup) pie dishes with cooking spray.
- Put broccoli in a small microwave-safe dish. Add 60ml water. Cover and cook on high/ 100% for 1½-2 minutes or until almost tender. Drain and cool.
- Meanwhile, place 1 sheet of pastry on a clean surface. Spray lightly with cooking spray. Top with another sheet of pastry. Repeat spraying and layering the remaining sheets. Cut pastry in half and use to line the pie dishes, allowing pastry to overhang sides.
- Divide salmon between pie dishes. Top with broccoli, zucchini, ricotta and pine nuts. Whisk eggs, milk and pepper in a small bowl. Pour evenly between pie dishes. Fold pastry over to completely cover filling. Spray with cooking spray. Bake for 25 minutes or until pastry is golden brown and filling is set. Serve pies with rocket.