Mini filo pastry pasqualina pies

To make the mini filo pastry pasqualina pies, start with the herbs: remove the base 1 and roughly chop them 2, then place them in a large saucepan where you have heated the oil with a clove of garlic 3.

Sauté over high heat for a few minutes 4, then slightly lower the heat, cover with a lid, and cook for about 15 minutes. At the end of cooking, the liquid should be almost dry 5, but to be sure, transfer the herbs to a colander and press them to remove the excess liquid 6. Allow to cool.

Meanwhile, prepare the filling: pour the beaten eggs into a bowl where you have placed the ricotta 7, then add the grated Parmigiano Reggiano DOP 8 and the nutmeg 9.

Salt 10 and pepper, then mix everything with a whisk. Finally, add the well-drained herbs 12 and stir to incorporate them evenly.

Now focus on the filo pastry baskets: take a sheet of filo pastry and cut it in half 13, then stack the obtained rectangles and cut them in half again lengthwise 14. Further divide the strips in half to obtain 8 small rectangles for each filo pastry sheet. Continue this way with all the other sheets 15.

Place a small rectangle on the work surface and lightly brush it with melted butter 16. Stack a second small rectangle diagonally 17 and brush it as well 18.

Place the third small rectangle diagonally in the opposite direction 19 and brush it too. Finally, lay the fourth small rectangle transversely to the first 20 and brush again. Transfer everything to a muffin tin that you have previously buttered and press it to form a basket shape 21. Continue this way to make all the baskets; you will need 4 small rectangles for each one: always remember to butter each layer.

When all the baskets are ready, fill them with the ricotta and herb mixture 22. With the help of a spoon, create a hollow on top 23 and gently slide a quail egg inside, which you have carefully shelled 24.

Now create the lids for the baskets: cut out the remaining small rectangles of filo pastry with a cookie cutter slightly smaller in diameter than the muffin tin 25. Stack 2 small circles of filo pastry for each basket, always brushing them with a little melted butter 26 27.

Place the lids thus made on the filling of each basket 28 and lightly butter the surface 29. Bake in a preheated static oven at 392°F for about 20 minutes, then turn on the grill to 428°F and continue baking for 10 minutes until golden. Remove from the oven and serve your mini filo pastry pasqualina pies hot or at room temperature 30!