RICOTTA AND ZUCCHINI PIE

Heat the oil in a pan, saute’ the onion and garlic add the sausage, and when golden add the zucchini.

Stir frequently and cook for a further 3 to 4 minutes. Transfer to a bowl. In another bowl mash the ricotta, add the cheese, eggs, parsley or basil, and season with salt and pepper.

Roll out half the pastry to a rectangle measuring 20cm X 30cm and place on a paper lined tray. Sprinkle some semolina on top. Spread the ricotta mixture onto the pastry, leaqving a 3cm border all around, and top with the zucchini mixture. Roll out the remaining pastry to 22cm x 32cm, Place over the filling, seal the edges together and crimp.

Decorate with pastry shapes and brush with egg. Bake in a preheated oven at 210⁰C – Gas 5 for 30 minutes or until the top is puffed and golden brown.