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Pesto-Ricotta Pie

Vegetarian

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A delicious chunky chopped pesto and creamy ricotta in a flaky phyllo dough crust. In this recipe, you'll be making your very own pesto. Once you'll discover just how easy it is, we have a feeling you won't be having store-bought pesto any time soon...

Prep Time 1 hour and 15 minutes

Serves: 8

Difficulty Level: Low

Pesto-Ricotta Pie

Ingredients for home made pesto:

Basil - 7 1/2 cups (just the leaves)

Olive oil - 1 1/2 cup

Garlic - 3 cloves

Kosher salt - 1 tsp.

Ground black pepper - 1/2 tsp.

Pine nut - 3/4 cup (toasted)

Parmesan cheese - 3/4 cup (grated)

Ingredients for pie:

Unsalted butter - 6 tsbp.

Leeks - 1 large

Eggs - 2 large

Egg white - 2

Cream - 1/4 cup

Ricotta cheese - 1 cup

Parmesan cheese - 1/2 cup (grated)

Parsley - 2 tbsp. (chopped)

Salt and Pepper - as needed

Phyllo dough - 8 sheets (thawed)

Method of preparing the home made pesto:

Toast the nuts lightly on a minimally oiled skillet.
Purée the basil leaves, olive oil, garlic, salt, and pepper in a food processor. Add the nuts and Parmesan and pulse until the nuts are roughly chopped. Chill until needed.

Method of preparing the pie:

Make sure to thaw the phyllo just enough so it's manageable, but not too soft. Heat the oven to 375°F. Meanwhile, lightly butter a 9-inch pie plate and set aside.
Heat 2 tbsp. butter in a skillet over medium-high heat, add the leeks and cook, stirring often until soft - this should take about 5 to 7 minutes. Transfer to a large bowl and set aside.
Whisk the eggs, egg whites and cream together in a medium bowl and add it to the leeks with the ricotta, Parmesan, pesto, parsley, salt and pepper. Mix the ingredients well together and set aside.
Melt the remaining 4 tbsp. of butter. Lay one sheet of phyllo in the pie plate. Brush with melted butter and leave the outer 1/2 inch rim unbrushed. Repeat this process with 7 more sheets of phyllo. Using kitchen shears, trim the edges of the pastry to fit with the shape of the pie plate, and pour in the filling.
Brush the edge of the pastry with butter, and bake until the edges are golden brown and the filling has set - about 40 minutes. Allow the pie to cool before serving.

Chef's Tip:

Cover the dough sheets with a damp towel to prevent them from drying.

Source: Country Living

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