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Antipasto Pie


Antipasto Pie

This is a delicious twist on an Italian classic: all your favourite antipasto ingredients encased in flaky filo pastry! Making it the perfect recipe for your next special occasion.
Course Appetisers


  • 2 eggs
  • 1 tbsp crème frâiche 
  • pinch of Sea Salt for the filling and pastry edges
  • 125g French cultured butter
  • 375g filo pastry
  • 300g El Navarrico Artichokes, drained approx 8 pieces
  • 120g Fior Delisi Semi Dried Tomatoes, drained approx 12 pieces
  • 100g prosciutto
  • 100g That’s Amore Baby Bocconcini, drained
  • 1 tbsp sesame seeds
  • 1 tbsp chopped parsley, or fresh herbs


  • Whisk eggs, crème frâiche and salt in a small mixing bowl, set aside.
  • Layer a few sheets of filo pastry on the base of a round baking tray, filling in the gaps and alternating with the next sheet. Drizzle or baste the sheets with butter before adding a few more layers and repeat.
  • Build approximately 6-8 layers of pastry, leaving the edges to overhang (these will form the sides of the pie later).
  • Gently pour the egg filling into the centre of the pie.
  • Add drained artichokes, followed by tomatoes and prosciutto. Be careful not to overfill the base. Finish with the baby bocconcini on the top layer.
  • Gently scrunch the sides of the filo pastry around the pie, arranging the filo pastry to make a free-form edge.
  • Add a drizzle of butter around the pastry edges, with a sprinkle of sea salt and sesame seeds, add a sprinkle of parsley to garnish the top.
  • Bake at 180C for 15-20 mins, if pie browns too quickly, reduce heat to 170C. Continue to cook for approximately 25 mins, or until the filling is set and only wobbles slightly at the centre. Adjust cooking times according to your oven.
  • Serve pie with extra antipasto ingredients on the side.
Keyword antipasto, filo pastry, Pie


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