Tomato Ricotta Phyllo Pie

HomeClinics & ProgramsELLICSR KitchenTomato Ricotta Phyllo Pie

Skill Level	Easy

Preparation Time	10 minutes	Total Time	35 minutes
Servings	8	Cost Per Serving	$1.28

6 sheets	Pyhllo Pastry
3 - 4	Medium Tomatoes, 1/2 inch slices
1 1/2 cups	Ricotta Cheese
2	Eggs
1/4 cup	Basil, roughly chopped
1 tbsp	Zest
1 1/2 tbsp	Olive Oil
1/2 tsp	Sea Salt and Ground Black Pepper

Preheat the oven to 400 F.
In a bowl, season your tomatoes with a pinch of salt and let sit.
In another bowl, whisk eggs, stir in the ricotta, lemon zest, basil and a pinch of salt and pepper. Combine well.
In a rectangular baking dish, brush with a little oil and then start layering in each phyllo sheet, brushing a little oil in between each layer.
Spread in the ricotta mixture.
Lift the tomatoes out of the bowl, leaving the juice behind. Place on top of the ricotta.
Bake for about 25 to 30 minutes.
Let cool, and then slice and serve.

PDF of NFT for Tomato Ricotta Phyllo Pie

If you buy or pick tomatoes that are under-ripe, leave them out on the kitchen counter at room temperature for a day or two until they fully ripen. Then move them to a cooler spot for longer storage. A cold cellar is best, otherwise the top shelf in your refrigerator also works well.
Mise en Place means "everything in its place". This concept refers to a smooth and organized approach to your cooking. Follow these steps to make the cooking process quicker and more enjoyable:

Prepare your workspace: gather all ingredients, tools and equipment you need for the recipe.
Prep your ingredients: Wash, cut and measure out your ingredients as needed and arrange them for easy access. Also preheat your oven if needed.
Lastly, clean as you go! Less clutter will make cooking a lot easier and safer.