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.
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