Italian Mushroom And Artichoke Pie

Total Time: 1 hr 55 mins Preparation Time: 1 hr 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 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
• salt
• 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

Recipe

• 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.