The filling is equally easy: a few sautéed leeks, some eggs, ricotta, parmesan, cream, and pesto. It is a showstopper when it comes out of the oven, with those golden wings of phyllo jutting out everywhere. It's filling enough for dinner but would make a great lunch, too. Highly recommended. And, as we mentioned above, it reheats well in the oven; the phyllo crisps right back up.
• Pesto Ricotta Pie from Country Living
A couple of notes from our experience:
• The recipe calls for homemade pesto; we used jarred.
• The pie is a little hard to remove from the oven, since grabbing the edges will make the fragile phyllo crumble into a million pieces (you'll have lots of phyllo flakes around your kitchen regardless). We set ours on a cookie sheet to bake, then lifted it with a sturdy spatula and held our breath while we moved it over to the counter.
• You end up with a lot of leftover phyllo scraps, once you trim around the edge of the pie plate. We're wondering if there's a way to fold them over rather than cut them off? We might try that next time.
Overall, though, we loved it. This is going in our brunch rotation asap.
(Image: Elizabeth Passarella)