Pesto and Ricotta Pie

A community recipe by Krakra58

Not tested or verified by Nigella.com

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Introduction

a lovely lunch recipe...

Ingredients

Serves: 8

For the Pie

2 large egg whites
¼ cup cream
1 cup ricotta cheese
½ cup grated Parmesan cheese
3 tablespoons pesto (see below)
2 tablespoons finely chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
8 sheets filo dough
6 tablespoons butter
1 large leek (trimmed, washed and finely sliced)
2 large eggs

For the Chunky Pesto

7½ cups fresh basil (pureed)
1½ cups extra virgin olive oil
3 cloves garlic
1 teaspoon coarse sea salt
½ teaspoon black pepper
¾ cup toasted pinenuts
¾ cup grated Parmesan cheese

Method

Pesto and Ricotta Pie is a community recipe submitted by Krakra58 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven. Set to 375F. Lightly butter a 9-inch pie plate and set aside.

Heat 2 tbs. butter in a medium skillet over medium high heat. Add the leeks and cook, stirring often until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool.

Whisk the eggs, eggwhites and cream together in a medium bowl, add the cooled leeks with the ricotta, parmasan cheese, pesto and parsley, salt & pepper. Stir to combine and set aside.

Melt the remaining butter. Lay one sheet of phyllo in the prepared pie plate, brush it with the butter, leaving the outer 1 Â½ rim unbrushed. Repeat with 7 more sheets, all buttered. Trim the edges to conform with the shape of the plate using kitchen shears and pour in the filling.

Brush the top of the phyllo rim with butter and bake until the rim is golden brown and the filling set about 40 minutes. Cool before serving.