Artichoke & Ricotta Pie Recipe
Yesterday I wasn’t sure about what to make for dinner. I need to go grocery shopping badly! So I took all the ingredients I had on hand and I created this dish.
- 16-oz. ricotta cheese
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 slices bacon, chopped
- 1/2 small onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon chopped basil
- 1 teaspoon chopped oregano
- 1 small jar marinated artichokes, chopped
- salt & black pepper, to taste
- 1 box phyllo dough
- melted butter
In a small saute pan, cook the chopped bacon over medium heat. As the fat begins to render, add the onions and garlic and saute until the onions become soft. Remove from heat. In a bowl, beat together 2 eggs. Add the ricotta, sour cream, Parmesan, basil, oregano, salt, pepper, bacon and onions and mix together until combined. Then gently fold in the chopped artichokes.
Preheat the oven to 400 degrees F. Take a round pie dish and brush the bottom with melted butter. Lay one sheet of phyllo on the bottom of the pie dish, brush it with melted butter. Place another sheet of phyllo on top and brush with butter. Repeat this 3 more times until you have 5 layers of phyllo brushed with melted butter. Now pour half of the artichoke-cheese mixture on top. Spread the filling out evenly, then top with another 5 sheets of phyllo with melted butter brushed in between each sheet. Now spread the remaining mixture on top. Top with 6 more sheets of phyllo brushed with butter. Use a knife to carefully trim the excess phyllo dough from the edges of the pie dish. Place in the oven and cook for about 40 minutes.
Serves 6