Make and share this Italian Mushroom and Artichoke Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- 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.
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Zeeshangujar Gujjar
[email protected]I can't wait to try this recipe with different types of mushrooms and cheeses.
Mthulisi Mkhize
[email protected]This pie is a great way to use up leftover mushrooms and artichokes.
ABDALLAH Oubra
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Donna Rouzard
[email protected]This pie is perfect for a special occasion, but it's also easy enough to make for a weeknight dinner.
Treza Murungi256
[email protected]I served the pie with a side salad, and it was the perfect meal.
abu Khan
[email protected]I added a little bit of garlic to the filling, which gave it an extra boost of flavor.
Kamal Shikder
[email protected]The crust was perfectly flaky and golden brown. It was the perfect complement to the creamy filling.
Aqeel Jaleel
[email protected]The mushrooms were so tender and flavorful. I could have eaten a whole plate of them!
Khongelani Xihlamariso
[email protected]I loved the way the artichokes added a slightly tangy flavor to the pie.
Allard Banks
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Michaela Vannesa
[email protected]I followed the recipe exactly, and the pie turned out perfectly. It was so good that I ate two pieces in one sitting!
Ronald Sarkodie
[email protected]This pie is absolutely delicious! The combination of mushrooms, artichokes, and cheese is perfect. I highly recommend trying this recipe.
Amy Melegrito
[email protected]I've made this pie several times now, and it's always a winner. It's the perfect comfort food for a cold winter day.
Riaz Channa
[email protected]I made this pie for a potluck, and it was a huge success. Everyone loved it! I especially liked the creamy sauce, which was made with cream cheese and sour cream.
Matt Fischer
[email protected]This recipe was easy to follow, and the pie turned out beautifully. I loved the addition of the Parmesan cheese, which gave the pie a nice cheesy flavor.
Zayan Malik
[email protected]I'm not usually a fan of artichokes, but this pie changed my mind. The artichokes were tender and flavorful, and they paired perfectly with the mushrooms.
Iyazi Yakala
[email protected]This Italian mushroom and artichoke pie was a hit at my dinner party! The flavors were incredible, and the crust was perfectly flaky. I will definitely be making this again.