Total Time
1hr 55mins
Prep 1 hr 15 mins
Cook 40 mins

Beatrice Ojakangas

Ingredients Nutrition

Directions

  1. Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
  2. In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
  3. Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
  4. Add in the broth in small amounts, waiting until it is absorbed before adding more.
  5. Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
  6. Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
  7. Preheat oven to 375°; oil a 10-inch springform pan.
  8. Melt butter and mix with the remaining 2 tablespoons oil.
  9. Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
  10. Add the artichoke mixture, then top with the ricotta mixture.
  11. Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
  12. Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
  13. Brush with any remaining oil-butter mixture.
  14. Bake 40 minutes or until golden; remove from oven and cool, uncovered.
  15. Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
  16. Serve hot, warm, or at room temperature.

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