Food of the World - Vegetable Torte

150 g asparagus
4 tbsp olive oil
1 chopped onion
1 courgette
2 large garlic cloves
100 g spinach
1 tbsp chopped basil
75 g grated Parmesan
250 g ricotta
250 g mascarpone
4 eggs

Wash the asparagus and remove the woody ends. Slice the stems and boil asparagus for 2 mins. Preheat the oven to 180C. Heat the olive oil and cook the onion until soft. Increase the heat and add sliced courgette and cook until it's soft and golden brown. dd the garlic and then spinach. remove from the pan, add the asparagus and basil, season with salt and pepper and leave to cool.

Grease a 20cm tin with butter and dust with about 1tbsp Parmesan. Mix together the ricotta , mascarpone, eggs and 50 g Parmesan and add to the cooled vegetables. Mix well. Spoon the mixture into the tin and scatter with the remaining Parmesan. Cook in the oven for 30 minutes. Leave to cool for 30 minutes, then chill in the fridge for about 3 hours until it has set. Serve with salad.

Spinach and ricotta filo pasties

400 g frozen spinach
250 g ricotta
1/4 tsp nutmeg
170 g pack filo pastry
50 g melted butter

Heat oven up to 180C. Defrost spinach and mix with ricotta, nutmeg, season with salt and pepper, mix well. Take one filo pastry sheet, cover with butter and put another sheet on top. Put a spoonful of ricotta mixture and roll into a small parcel. Repeat with remaining sheets and mixture. Bake in the oven for about 15 min.