Pesto and Ricotta pie

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Pesto and Ricotta pie

original recipe:

Chunky pesto
Makes about 1 cup

2 1/2 cups fresh basil
1/4 pine nuts, toasted
1 clove garlic
1/4 cup freshly grated parmesan
1/2 cup extra-virgin olive oil
coarse salt and freshly ground pepper

Place basil, pine nuts and garlic on cutting board.
Use a mezzaluna or a large knife, finely chop the ingredients.
Place in a bowl, add parmesan and oil.
Mix to combine.
Season with salt and pepper.
Cover with plastic wrap.
Can be refrigerated up to 2 days.

Use the pesto to make:

Leak, pesto and ricotta pie
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

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