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Pesto Ricotta Pie Recipe

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This recipe for Pesto Ricotta Pie, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Wednesday, October 14, 2009


6 tablespoon butter
2 large eggs
2 large egg whites
cup cream
1 cup ricotta
cup grated parmesan
1 large leek, trimmed, washed, and thinly sliced
2 tablespoons finely chopped fresh parsley leaves
teaspoons salt
teaspoon ground black pepper
3 tablespoons chunky chopped pesto

Chunky Chopped Pesto:

7 cups basil leaves
1 cups extra-virgin olive oil
3 cloves garlic
1 teaspoon coarse salt
teaspoon black peppe
cup toasted pine nuts
cup grated Parmesan

1.Heat the oven to 375 degrees F. Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool.
2.Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Melt the remaining 4 tablespoons butter.
3.Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with melted butter, leaving the outer 1 1/2-inch rim unbrushed. Repeat with seven more sheets of phyllo.
4.Trim the edges to conform with the shape of the pie plate using kitchen shears and pour in the filling. Brush the top of the phyllo rim with butter, and bake until the edges are golden brown and the filling is set, about 40 minutes. Cool before serving.
CHUNK CHOPPED PESTO: Puree basil, oil, garlic, salt and pepper in a food processor. Add nuts and cheese and pulse until the nuts are roughly chopped.




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