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1. esto Ricotta Pie
2. From Country Living
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21. Nutritional Information
22. (per serving)
23. Calories329
24. Total Fat26.4g
25. Saturated Fat-
26. Cholesterol118mg
27. Sodium555mg
28. Total Carbohydrate13.4g
29. Dietary Fiber0.7g
30. Sugars-
31. Protein10.1g
32. Calcium-
33. pesto ricotta pie
34. Ellen Silverman
35. Serves: 8 Edit
36. Update Cancel
37. Yields: 8 servings
38. Total Time: 1 hr 15 min
39. Prep Time: 35 min
40. Cook Time: 40 min
41. Oven Temp: 375
42. Ingredients
43. U.S. Metric Conversion chart
44. * 6 tablespoon(s) butter
45. * 1 large leek, trimmed, washed, and thinly sliced
46. * 2 large eggs
47. * 2 large egg whites
48. * 1/4 cup(s) cream
49. * 1 cup(s) ricotta
50. * 1/2 cup(s) grated parmesan
51. * 3 tablespoon(s) chunky chopped pesto (see recipe below)
52. * 2 tablespoon(s) finely chopped fresh parsley leaves
53. * 1/4 teaspoon(s) salt
54. * 1/4 teaspoon(s) ground black pepper
55. Directions
56. Heat the oven to 375 degrees 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.
57. 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.
58. 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.
59. 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.
60. Tips & Techniques
61. Chunky Chopped Pesto Recipe
62. Puree 7 1/2 cups basil leaves, 1 1/2 cups extra-virgin olive oil, 3 cloves garlic, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper in a food processor. Add 3/4 cup toasted pine nuts and 3/4 cup grated Parmesan and pulse until the nuts are roughly chopped.
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