Directions:
- Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
- In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
- Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
- Add in the broth in small amounts, waiting until it is absorbed before adding more.
- Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
- Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
- Preheat oven to 375°; oil a 10-inch springform pan.
- Melt butter and mix with the remaining 2 tablespoons oil.
- Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
- Add the artichoke mixture, then top with the ricotta mixture.
- Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
- Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
- Brush with any remaining oil-butter mixture.
- Bake 40 minutes or until golden; remove from oven and cool, uncovered.
- Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
- Serve hot, warm, or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.05 Kcal (771 kJ) | ||
| Calories from fat | 105.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 53.42mg | 18% | |
| Sodium | 216.65mg | 9% | |
| Potassium | 169.61mg | 4% | |
| Total Carbs | 14.27g | 5% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 5.7g | 11% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 72.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 174.91 Kcal (732 kJ) | ||
| Calories from fat | 100.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 18% | |
|---|---|---|---|
| Cholesterol | 50.77mg | 18% | |
| Sodium | 205.89mg | 9% | |
| Potassium | 161.19mg | 4% | |
| Total Carbs | 13.56g | 5% | |
| Sugars | 1.31g | 6% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 5.42g | 11% | |
| Vitamin C | 7.9mg | 14% | |
| Iron | 1.1mg | 7% | |
| Calcium | 69.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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