Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper
la bella vita cucina
la bella vita cucina
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  • 1 bunch very thin asparagus, woody ends cut off, then cut in half on the vertical
  • 1 cup artichoke hearts, cut in half 1 cup cherry tomatoes, cut in half ¼ cup sun-dried tomatoes, drained, and any oil wiped off ⅓ cup Italian pitted green olives 1 large leek, white section cut into thin circle slices 4 large garlic cloves, minced (set half to the side) 4 cups ricotta cheese, drained ⅔ cup of grated asiago cheese ⅔ cup pecorino romano cheese, grated plus another ¼ cup for the garnish ¾ cup of grated fontina cheese 3 jumbo eggs ¾ cup of chopped fresh basil Freshly cracked black pepper and sea salt to taste optional - several shakes of dried Italian blend seasonings 12 sheets phyllo dough olive oil cooking spray or liquid olive oil
  • 12 sheets of phyllo into the tart pan, between each sheet spray or brush on olive oil. Gently fit the phyllo down and towards the bottom and inner corners of the tart pan. Pour half of the ricotta-egg-basil cheese mixture into the tart pan. Layer ¾'s of your roasted vegetables and all of the sun-dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta-egg-basil mixture so that they aren't just in one layer in the middle when you cut slice the tart. Pour the remaining half of the ricotta-egg-basil cheese over the layer of vegetables. Layer the remaining 1/4th of the vegetables on top. Sprinkle with grated romano cheese that was previously set aside. Spray or drizzle olive oil all over the tart and the phyllo dough On the bottom rack of a preheated 350 F degree oven, bake for 30 minutes, checking every 10 minutes, until the phyllo dough is golden and the ricotta cheese mixture is baked and set. Allow it to slightly cool and set. Slice, serve, and ENJOY!



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