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.
5 tbsp butter, divided
1 onion, finely chopped
5 cloves garlic, grated or finely chopped
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