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.
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.
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!