Pesto and Ricotta pie

photo credit: http://sweetpaul.typepad.com

Pesto and Ricotta pie

original recipe: http://sweetpaul.typepad.com/my_weblog/2008/10/recipe-monday.html

Chunky pesto

Makes about 1 cup

2 1/2 cups fresh basil

1/4 pine nuts, toasted

1 clove garlic

1/4 cup freshly grated parmesan

1/2 cup extra-virgin olive oil

coarse salt and freshly ground pepper

Place basil, pine nuts and garlic on cutting board.

Use a mezzaluna or a large knife, finely chop the ingredients.

Place in a bowl, add parmesan and oil.

Mix to combine.

Season with salt and pepper.

Cover with plastic wrap.

Can be refrigerated up to 2 days.

Use the pesto to make:

Leak, pesto and ricotta pie

Serves 6 to 8

1 large leak, thinly sliced

2 tablespoons butter

2 large eggs

2 large egg whites

4 tablespoons cream

1 cup ricotta

3 tablespoons pesto

1/2 cup freshly grated parmesan

2 tablespoons flat-leaf parsley, chopped

coarse salt and freshly grounded pepper

8 sheets phyllo dough, thawed

cooking spray

Preheat oven to 375F.

Saute leaks in butter until soft.

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

Season with salt and pepper.

Lightly coat a 9 inch pie pan with cooking spray.

Unroll phyllo, remove one sheet, placing in prepared pan.

Coat lightly with cooking spray.

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

Trim edges with scissor.

Spoon filling and leaks into the pan.

Bake until golden brown and set, about 45-50 minutes.

Cool before serving.

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