"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Prosciutto and Phyllo Pie Recipe

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This recipe for Prosciutto and Phyllo Pie, by , is from A Double Portion, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Seals
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 leeks, thinly sliced
1 clove garlic, minced or pressed
2 eggs slightly beaten
1 package of froze spinach, thawed and well drained
1 cup of shredded or grated mozzarella cheese
2/3 cup of buttermilk
¼ cup grated Parmesan cheese
1 ½ cup of chopped prosciutto
¼ cup of olive oil
1 tablespoon of butter
whole wheat organic or unbleached flour phyllo sheets, 8 sheets thawed.

Directions:
Directions:
1. Preheat oven to 375 degrees. 2..In a skillet sauté leeks and garlic in butter until leeks are tender. 3.Combine leeks, spinach, eggs cheese, milk, Parmesan cheese, and mozzarella cheese in a bowl. 4.Stir in prosciutto; set aside. 5. Lightly brush 1 phyllo sheet with olive oil (Cover remaining phyllo dough with damp kitchen or paper towel.) Fold in half and press phyllo into pie plate allowing ends to hang over edge. 6. Repeat above process with 3 other sheets of phyllo dough folded in half brushed with olive oil, staggering phyllo dough in pie plate so bottom and sides are evenly covered. 7.Spoon filling into phyllo crust. Fold the ends of phyllo toward the center. 8.Roll remaining 4 sheets of phyllo dough together into cigar shape and slice across dough until dough looks like ribbons. 9. Place sliced dough ribbons in bowl and coat with remaining olive oil until evenly coated. 10.Place sliced ribbons on exposed areas of spinach pie mixture.11.Bake at 375 degrees for 45 to 50 minutes until topping is golden brown. 12.Let stand 10 minutes before cutting into wedges to serve.
©

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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