Mediterranean Ricotta Pie

Oops, I did it again! After making Rachael Ray's Spinach, Artichoke Ricotta Pie I knew it could be more. Of course it was good, but just lacking the amped up taste factor that I really like. So I decided it was worth another try.

I stayed away from feta, as much as I wanted the tang of it... instead I added olives, sun-dried tomatoes and mushrooms. And with all the extra 'stuff' I completely forgot the artichokes!

I decided to use my springform pan this time. It makes a prettier presentation.

Essentially, you just overlap the phyllo in a circular pattern. Of course, I forgot to take the phyllo out of the freezer. This is a pretty important step. I had to resort to defrosting it in the microwave. DO NOT try that at home. Not great results, but this was for dinner and we were hungry.

I again used 8 sheets of phyllo.

See, I stuck with the original recipe and used only ricotta and Romano.

Pretty!

Even prettier when it's baked!

Ready to eat.

This was indeed so much tastier. Despite all the heavy taste hitters, I still felt the presence of the lemon. I'd definitely add mushrooms again, but probably button mushrooms rather than the more exotic. The earthy flavour was great.

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Mediterranean Ricotta Pie

This deliciously flavourful dish has all the tastes of the Mediterranean in a pie. Perfect for dinner with a salad, or as an appetizer.

Serves 6-8

5 tbsp                                        butter, divided

1                                                 onion, finely chopped

5 cloves                                     garlic, grated or finely chopped

2                                                 eggs

1 cup                                         fresh ricotta cheese

1/2                                             tsp nutmeg (about 1/2 teaspoon)

1                                                 lemon, zested

                                                   salt and pepper

1 cup                                         Romano cheese, divided (or Parmesan)

1 box                                         frozen spinach, defrosted

14 oz. can                                 artichokes, chopped

1/2 cup                                     olives (green or black), chopped

1/2 cup                                     sundried tomatoes, chopped

1 cup                                          mushrooms, chopped

1/2 cup                                     fine breadcrumbs

8 sheets                                    phyllo pastry, defrosted

Preheat the oven to 400°F. In a medium size skillet over medium-high heat, heat 1 tablespoon of butter and cook the onion and garlic until soft, about 3-4 minutes. Remove from the heat and cool.

In a mixing bowl, mix the egg, ricotta, nutmeg, lemon zest, salt, pepper, spinach, artichoke hearts, olives, tomatoes, mushrooms, breadcrumbs and the cooled onion and garlic mixture. Add 3/4 cup of the Romano cheese. Reserve the filling while you prepare the springform pan.

Melt the remaining 4 tablespoons butter and brush the entire inside of pan with it. Working around the pan in an overlapping fashion and brushing each phyllo sheet with butter, lay the phyllo sheets down one side of the pan and up the other, with a good amount of overhand on one end. Continue until you form a complete circle of overhang.

Sprinkle the phyllo-lined pan with remaining Romano cheese and season with some pepper. Add the filling. Bring the uppermost sheet of overhanging phyllo into the centre, gradually covering the ricotta mixture until completely covered. Brush with any remaining butter.

Bake for 25-30 minutes, until golden brown. Let cool for about 5 minutes, remove the outer ring of the pan and serve.

Adapted from a recipe by Rachael Ray: http://stage.rachaelray.com/recipe.php?recipe_id=4463

Printable Mediterranean Ricotta Pie