Recipe Review

Flaky, Buttery Phyllo Pie with Ricotta and Pesto Recipe Review

published May 18, 2010
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(Image credit: Apartment Therapy)

This savory pie from Country Living was one of the options we highlighted in a recent quiche roundup. And since we had a lot of phyllo dough left over from making these, we decided to try it. The entire thing is so easy to put together, and it’s absolutely delicious. Plus, the phyllo re-crisps really well for leftovers.

Not that it’s so hard to make a pie crust for a quiche, but if you don’t have time to let it chill or don’t have the energy to roll it out, this is a super simple alternative. You lay a sheet of phyllo into a pie plate, brush it with melted butter, and repeat seven times. You end up with a delicate, crispy, feathered-edge “crust” of phyllo that is irresistible (so much that we almost plucked half of it off to munch on before we cut the first slice).

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.