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Pesto and Ricotta Pie

A community recipe by

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
  • 63 cream
  • 250 ricotta cheese
  • 125 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

  • 1875 fresh basil (pureed)
  • 375 extra virgin olive oil
  • 3 cloves garlic
  • 1 teaspoon coarse sea salt
  • ½ teaspoon black pepper
  • 188 toasted pinenuts
  • 188 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 ½ 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.
  • Additional Information

    Make sure you toast the pine nuts lightly!

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