ITALIAN MUSHROOM AND ARTICHOKE PIE

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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

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

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.

Zeeshangujar Gujjar
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I can't wait to try this recipe with different types of mushrooms and cheeses.


Mthulisi Mkhize
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This pie is a great way to use up leftover mushrooms and artichokes.


ABDALLAH Oubra
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I'm so glad I found this recipe. It's a new favorite in my household.


Donna Rouzard
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This pie is perfect for a special occasion, but it's also easy enough to make for a weeknight dinner.


Treza Murungi256
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I served the pie with a side salad, and it was the perfect meal.


abu Khan
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I added a little bit of garlic to the filling, which gave it an extra boost of flavor.


Kamal Shikder
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The crust was perfectly flaky and golden brown. It was the perfect complement to the creamy filling.


Aqeel Jaleel
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The mushrooms were so tender and flavorful. I could have eaten a whole plate of them!


Khongelani Xihlamariso
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I loved the way the artichokes added a slightly tangy flavor to the pie.


Allard Banks
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This recipe is a keeper! I will definitely be making it again and again.


Michaela Vannesa
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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
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This pie is absolutely delicious! The combination of mushrooms, artichokes, and cheese is perfect. I highly recommend trying this recipe.


Amy Melegrito
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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
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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
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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
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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
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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.