Artichoke and Ricotta Phyllo Pie
Serves 8-10
2 cans artichoke hearts
¼ cup minced scallions
1 Tbsp. olive oil
1 lb. ricotta cheese
1 cup Gruyere cheese, grated
¾ cup Parmesan cheese, grated
½ cup sour cream
4 eggs
½ tsp. tarragon
salt / white pepper, to taste
2 cups melted butter
1 box phyllo dough
10” springform pan
Drain the can artichokes and cut into eight’s.
In a skillet sauté ¼ cup minced scallion in 1 Tbsp. olive oil until it is softened. In a bowl beat together 1 pound ricotta cheese, 1 cup Gruyere, ¾ cup Parmesan, ½ cup sour cream, 4 eggs, and ½ tsp. tarragon, or to taste. Fold in the scallion and the artichokes and add the salt and pepper, to taste.
Have ready 2 cups melted butter and 1 box phyllo (or 24 sheets), stacked between 2 dampened tea towels. Brush a 10” spring form pan with butter and line it with 5 sheets of phyllo, each brushed with butter, overlapping them and allowing them to hang over the edge. Add half the cheese mixture and top it with 5 more sheets of phyllo, each brushed with butter. Add the remaining cheese mixture and top it with the remaining 5 sheets of phyllo, each brushed with butter. Tuck the overhanging ends down inside the edge of the pan, enclosing the filling completely.
Bake the pie in a preheated oven (400º F.) for 40 minutes, or until the phyllo is golden. Remove the sides of the spring form pan and serve, cut into wedges.
©Sally Bernstein, 2006