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I had 400 grams of wonderful ricotta in my fridge and did not know if it wanted to go together with sugar, marmellata, lemon juice in a cake or to be mixed with vegs for a warm big parcel in a cold winter evening .............

Ingredients
400 gr fresh quality sound ricotta

1 leek

2 big rings of zucca violina

salt pepepr nutmeg

ev olive oil

1 egg



homemade fillo pastry

300gr 00 flour

4 tbsp ev olive oil

6 or more tbsp lukewarm water



a kitchen brush to spread the phillo pastry with oil

Method
I started preparing my fillo pastry and while letting it rest under a hot upside down pan I sliced two thick rings from a zucca violina from my orto, which is kept wrapped in film and used when color is needed in a recipe until it will be finished.
I cut it in thin pieces and let it go with a sliced leek in a pan with olive oil and a lid on, when both were soft I let th moisture evaporate completely.
In a bowl I mixed the white soft ricotta with an egg and added the vegs stirring them rapidly to cool them down.
After half an hour I roll pinned one layer of fillo pastry and covered it with the filling, brushing the empty border with oil.
Covered it with a second one and sealed all around playing as if it was a cake.
I made holes with a fork to let the steam go out and do not blow my vegs parcel to a balloon.
I brushed the whole with ev olive oil and put it into the oven at 220° for around 30 mins or until golden

I blogged this improvised recipe to find it the next time I want to do it, hoping it turns out as tasty as the one we ate tonight.

I think it was the rich good ricotta\'s fault