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Tomato Ricotta Phyllo Pie
Home
Clinics & Programs
ELLICSR Kitchen
Tomato Ricotta Phyllo Pie
Page Content
Skill Level
Easy
Preparation Time
10 minutes
Total Time
35 minutes
Servings
8
Cost Per Serving
$1.28
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Ingredients
Recipe Ingredients
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
Directions
Cooking Directions
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.
Nutrition
Image Two
PDF of NFT for Tomato Ricotta Phyllo Pie
Nutrition Facts
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.