See Also: Artichoke and Ricotta Phyllo Pie(recipes)
phyllo-(medicine)
phyllo-(dictionary)
phyllo(dictionary)
Mushroom Phyllo Appetizers(recipes)
Phyllo Seafood Strudel(recipes)
Shrimp Phyllo Appetizers(recipes)
Nut Filled Phyllo Triangles(recipes)
Spinach Phyllo Bundle(recipes)
Cherry-Almond Phyllo Rolls(recipes)

Artichoke and Ricotta Phyllo Pie (recipes)


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.