Savory Pie

Here’s an easy dish that would be lovely for either lunch or supper. I prefer supper since it is so good with white wine, and it would be a little weird if I had it for lunch with wine on say, a Tuesday, and I was just here all by my lonesome. 

I planned on having it last for two suppers, but we devoured it all in one night.

Serve it with a pear/walnut/spring salad or your favorite steamed veggies.

And if you make your own pesto this would be an excellent recipe to help show it off.

 

Use 2-3 leeks .

 

 

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Savory Pie

Serves 6-8 (or 4 really big appetites)

  • 2-3 leeks, thinly sliced at an angle if you’re so inclined and it will impress them in the least
  • 1 tablespoons butter
  • 2 large eggs
  • 2 large egg whites
  • 4 tablespoons half and half
  • 1 cup ricotta
  • 4 tablespoons pesto
  • 1 cup freshly grated parmesan
  • salt and freshly grounded pepper
  • 8 sheets filo (phyllo) pastry, thawed
  • cooking spray

Preheat oven to 375F.

Saute leeks in butter until soft.

In a medium bowl, combine, eggs, egg whites, cream, ricotta, pesto, and parmesan.

Season with salt and pepper.

Lightly coat a 9 inch pie pan with cooking spray.

Unroll phyllo, remove one sheet, place in prepared pan and

     coat lightly with cooking spray.

Repeat with 7 more sheets of phyllo, spraying between each layer.

Trim edges a little with scissors

Spoon filling over the phyllo and then the leeks pressing them down a bit with a fork.

Bake until golden brown and set, about 45 minutes.

Cool slightly before serving.

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I use the leftover ricotta and spread it over little bruschetta sized toasts, drizzle olive oil and add sea salt and black pepper…and the parmesan too!

 

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