Prep 1 hr 15 mins
Cook 40 mins
- 12 sheets frozen phyllo dough, thawed
- 1⁄2 lb fresh wild mushrooms or 1⁄2 lb cremini mushroom
- 2 (10 ounce) packages frozen artichoke hearts, thawed
- 1⁄4 cup fresh lemon juice
- 4 tablespoons olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1⁄2 cup chicken broth
- 1⁄2 cup chopped fresh parsley
- fresh ground black pepper
- 1 (15 ounce) carton low-fat ricotta cheese or 1 (15 ounce) carton fat-free ricotta cheese
- 3 eggs
- 1⁄2 cup freshly grated parmesan cheese
- 1 tablespoon all-purpose flour
- freshly grated nutmeg
- 3 tablespoons unsalted butter
- Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
- 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.
- Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
- Add in the broth in small amounts, waiting until it is absorbed before adding more.
- Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
- Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
- Preheat oven to 375°; oil a 10-inch springform pan.
- Melt butter and mix with the remaining 2 tablespoons oil.
- 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.
- Add the artichoke mixture, then top with the ricotta mixture.
- Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
- Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
- Brush with any remaining oil-butter mixture.
- Bake 40 minutes or until golden; remove from oven and cool, uncovered.
- Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
- Serve hot, warm, or at room temperature.