As colorful as it was flavorful!

Yet another gem we discovered on Tastespotting.com and what a tasty little dish this was.  We’ve never used Phyllo pastry before, and combining it with leek and ricotta sounded like such a delicious dish!  Well, it was!  The pastry’s light and flaky and the filling is firm but moist!

Read on for the ingredient list and directions!

Serves 6 to 8

• 1 large leak, thinly sliced
• 2 tablespoons butter
• 2 large eggs
• 2 large egg whites
• 4 tablespoons cream
• 1 cup ricotta
• 3 tablespoons pesto
• 1/2 cup freshly grated parmesan
• 2 tablespoons flat-leaf parsley, chopped
• coarse salt and freshly grounded pepper
• 8 sheets phyllo dough, thawed
• cooking spray

Directions

1. Preheat oven to 375F.
2. Saute leaks in butter until soft.
3. In a medium bowl, combine, eggs, egg whites, cream, ricotta, pesto, parmesan and parsley.
4. Season with salt and pepper.
5. Lightly coat a 9 inch pie pan with cooking spray.
6. Unroll phyllo, remove one sheet, placing in prepared pan.
7. Coat lightly with cooking spray.
8. Repeat with 7 more sheets of phyllo, spraying between each layer.
9. Trim edges with scissor.
10. Spoon filling and leaks into the pan.
11. Bake until golden brown and set, about 45-50 minutes.
12. Cool before serving.

Related posts:

1. Gibanica, Savory Cheese Pie
2. Sweet Potato and Leek Pancakes with Applesauce and Sour Cream
3. Fresh Basil Pesto