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Serves 6


2 tbsp. sunflower oil
1 lb. ground beef
1 onion, coarsely chopped
1 yellow pepper, deseeded and coarsely chopped
1 red pepper, deseeded and coarsely chopped
1 green pepper, deseeded and coarsely chopped
1/2 lb. mushrooms, thinly sliced
2 cloves garlic, finely crushed
3 tsp. dried Italian herbs
1 cup water
3 tbsp. tomato paste
1 cup Ricotta cheese, crumbled
1 tbsp. butter, melted
12 sheets filo pastry


Preheat oven to 350 F (180 C). Put sunflower oil in a frying pan. Add ground beef and cook for 8 minutes until browned all over. Add onion and cook for 3 minutes. Add peppers, mushrooms, garlic, and herbs. Fry for 5 minutes, stirring frequently.

Pour in water and simmer on high for 15 minutes. Add tomato paste and cook for 10 minutes or until sauce is thickened.

Using a pregreased, 9-inch, round, deep ovenproof dish, brush 4 sheets of filo pastry with melted butter and line the dish. Allow excess pastry to fall over the sides.

Cover filo with half the bolognese sauce. Add half the cheese and spread across evenly. Fold excess pastry over the cheese. Repeat process with 4 more pastry sheets, adding the remaining bolognese sauce and cheese. Fold over edges as before.

Brush remaining filo sheets with remaining butter. Lay each sheet across pie, one at a time. Fold excess pastry underneath. Repeat for the rest of the pastry. Brush with butter and cut diagonally across pastry to form diamond pattern. Bake for 30 minutes until pastry is golden brown. Serve hot with a light green salad and garlic bread.