6 tablespoon butter
2 large eggs
2 large egg whites
¼ cup cream
1 cup ricotta
½ cup grated parmesan
1 large leek, trimmed, washed, and thinly sliced
2 tablespoons finely chopped fresh parsley leaves
¼ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons chunky chopped pesto
Chunky Chopped Pesto:
7½ cups basil leaves
1½ cups extra-virgin olive oil
3 cloves garlic
1 teaspoon coarse salt
½ teaspoon black peppe
¾ cup toasted pine nuts
¾ 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.