Dessertscountryliving5.0
Pesto Ricotta Pie
This savory pie is the perfect for entertaining.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 35 min🔥 Cook: 40 min👤 Paul Lowe📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●skillet
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Make the pesto: Puree basil leaves, olive oil, garlic, salt, and pepper in a food processor. Add pine nuts and Parmesan and pulse until the nuts are roughly chopped. Chill until needed.
garlic3 cloves
2
Make the pie: Heat the oven to 375°F. Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons 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.
large leek, trimmed and chopped1
3
Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Melt the remaining 4 tablespoons butter.
large leek, trimmed and chopped1
4
Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with melted butter, leaving the outer 1 1/2-inch rim unbrushed. Repeat with seven more sheets of phyllo.
5
Trim the edges to conform with the shape of the pie plate using kitchen shears and pour in the filling. Brush the top of the phyllo rim with butter, and bake until the edges are golden brown and the filling is set, about ⏱️ 40 minutes. Cool before serving.
Nutrition Facts
calories
329 calories
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