Cheesy Artichoke Pie
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Cheesy Artichoke Pie

1. 1/2 cup (1 stick) melted butter -
2. 2 tablespoons olive oil -
3. 1 bunch scallions, finely sliced, including the green part -
4. 4 large eggs -
5. 2 cups (1 pound) whole-milk ricotta -
6. 1 cup grated Swiss cheese -
7. 1/2 cup finely grated Parmesan -
8. 2 tablespoons chopped parsley -
9. Finely grated zest from 1 lemon -
10. 1/2 teaspoon salt -
11. 1/8 teaspoon black pepper -
12. 1 can (15 ounces) quartered artichoke hearts packed in water, well drained -
13. 7 sheets (approximately 14 x 18 inches) phyllo dough -

How to cook deliciously - Cheesy Artichoke Pie

1. Stage

Heat the oven and butter the pan: Preheat the oven to 375 ̊F. Brush a 9-inch springform pan with 3-inch sides generously with melted butter. Save the remaining butter to brush the phyllo.

2. Stage

Cook the scallions: In a small skillet over medium heat, add 1 tablespoon of the oil. When the oil starts to shimmer, add the scallions, and cook stirring often until wilted but not brown. Set aside.

3. Stage

Make the filling: In a bowl, whisk the eggs to scramble them. Stir in the ricotta, Swiss cheese, Parmesan, parsley, lemon zest, salt, and pepper until blended. Stir in the scallions.

4. Stage

Butter the phyllo: Unwrap the phyllo and set the stack of sheets next to the pan. Working quickly, brush the top sheet of the phyllo stack with butter and set it in the pan, pressing it against the sides of the pan, letting the sheet hang over the edges. (You will fold the edges over to cover the top after the filling has been added.) Place a second buttered sheet into the pan, perpendicular to the first one, pressing it into the pan in the same way. Repeat with 4 more sheets to make a total of 6 sheets. It will look a little messy, but all will be well in the end.

5. Stage

Assemble the pie: Pour half the filling into the pan. Distribute the artichoke hearts over the top, and spread the remaining filling over the artichokes. Fold the overhanging sheets of phyllo over the filling and brush with butter. Brush 1 more phyllo sheet with butter, fold it in half, and brush the top half with butter. Lay it over the pan, buttered side up, and tuck the edges into the pan. You just want a smooth piece of phyllo on top to make the pie look tidy and finished.

6. Stage

Score the phyllo: With a serrated or sharp knife, cut through the layer of phyllo to make six wedges. This makes it easier to slice after it’s baked.

7. Stage

Bake the pie: Set the pan on a baking sheet and bake for 45 to 50 minutes, or until the phyllo is golden brown and a knife inserted into the center of the pie comes out clean. Let cool for 20 minutes in the pan. Remove the rim.

8. Stage

Serve the pie: Cut the pie into wedges and serve warm or at room temperature.