Cheesy Artichoke Pie Recipe

Preheat the oven to 375 degrees F. Brush a 9-inch springform pan with 3-inch sides generously with melted butter. Save the remaining butter to brush the phyllo.

In a small skillet over medium heat, add 1 tablespoon of the oil. When the oil starts to shimmer, add the scallions, and cook stirring often until wilted but not brown. Set aside.

In a bowl, whisk the eggs to scramble them. Stir in the ricotta, Swiss cheese, Parmesan, parsley, lemon zest, salt, and pepper until blended. Stir in the scallions.

Unwrap the phyllo and set the stack of sheets next to the pan. Working quickly, brush the top sheet of the phyllo stack with butter and set it in the pan, pressing it against the sides of the pan, letting the sheet hang over the edges.

Place a second buttered sheet into the pan, perpendicular to the first one, pressing it into the pan in the same way. Repeat with 4 more sheets to make a total of 6 sheets. It will look a little messy, but all will be well in the end.

Pour half the filling into the pan. Distribute the artichoke hearts over the top, and spread the remaining filling over the artichokes. Fold the overhanging sheets of phyllo over the filling and brush with butter.

Brush 1 more phyllo sheet with butter, fold it in half, and brush the top half with butter. Lay it over the pan, buttered side up, and tuck the edges into the pan. There should be a smooth piece of phyllo on top to make the pie look tidy and finished.

With a serrated or sharp knife, cut through the layer of phyllo to make six wedges. This makes it easier to slice after it’s baked.

Set the pan on a baking sheet and bake for 45 to 50 minutes, or until the phyllo is golden brown and a knife inserted into the center of the pie comes out clean.

Let cool for 20 minutes in the pan. Remove the rim.

Cut the pie into wedges and serve warm or at room temperature.