Southern Italian Phyllo "Pie"

Phyllo dough is one of my favorite bases to work with. It’s so flaky & crispy and can work with savory or sweet ingredients. It’s especially perfect for when you need a quick dinner or plate to bring to a friends house this summer. What better way to complement this mediterranean base than with some flavors from Southern Italy - Ricotta, Lemons, Artichoke - what could be better?

Ingredients

- 1/2 a pack of Phyllo Sheets
- Lots of Lemon Infused Olive Oil (you can use regular Olive Oil and add in fresh lemon juice and more lemon zest)
- Juice of 1/2 Lemon (1 whole lemon if you are substituting the infused Olive Oil)
- 2 tbs Egg Whites
- A handful of Grated Parmesean
- Artichoke Hearts - Sliced
- Zest of 1/2 Lemon (1 whole lemon if you are substituting the infused Olive Oil)
- 1/2 White Onion
- Ricotta
- Nutmeg
- Sea Salt & Black Pepper

Oil the base of a pan that fits your Phyllo Sheets.

Combine Egg Whites, about 4 tbs Infused Olive Oil & Lemon Juice. Lay 1 sheet of Phyllo down and paint the Olive Oil & Egg mixture on the sheet so it’s totally covered. Sprinkle a bit of Parmesean and add another layer of Phyllo. Continue on each layer, alternating Parmesean sprinkles on every other or every third layer. When you get to the last layer make sure the sheets are completely coated in the mixture. Bake according to the instructions on your Phyllo packet. — I cooked mine at 425 F for 12 minutes (until the dough becomes golden.

While the Phyllo is baking slice and caramelize your onion.

Coat Artichoke hearts with any remaining Egg/Olive Oil & Lemon Juice Mixture)

Once the Phyllo is baked, remove from oven and dress with Caramelized Onions, Artichoke Hearts, Ricotta dollops (bonus points if you shape them into quenelles). Sprinkle Nutmeg over the Ricotta, season the entire top with salt & black pepper.

Put back into the oven for about another 10 minutes (until the Artichoke Hearts begin to brown and everything is cooked through.

Once ready, remove from oven, finish with Lemon Zest & a drizzle of your infused Olive Oil. Enjoy warm!