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
Image Source:
Country Living
Ingredients for home made pesto:
Method of preparing the home made pesto:
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Toast the nuts lightly on a minimally oiled skillet.
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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:
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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.
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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.
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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.
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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.
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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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