Torta di Ricotta

• 50 g butter
• 3-4 sheets of filo pastry (frozen)
• 500 g

Preheat the oven to 180°C/Gas 4. Grease the inside of a 25cm flan tin with a little of the butter, melting the remainder in a pan over a low heat.

Line the tin with the filo pastry, brushing each sheet with some of the melted butter.

Put the ricotta in a bowl and loosen