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Home » Italian Cheesy Artichoke and Asparagus Phyllo Pie

Italian Cheesy Artichoke and Asparagus Phyllo Pie

February 28, 2016 53 Comments


Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper

 

Fresh.   Roasted.  Vegetables.  

All in a delicious savory pie!  Add lots (as in 4 varieties) of Italian cheese, fresh garlic and basil, and some beautiful phyllo dough . . . and you’ve got a show-stopper dish!  Hello Gorgeous!  Meet “Italian Cheesy Artichoke and Asparagus Phyllo Pie”!

Oh my!

This cheesy, savory pie would be perfect for a brunch or lunch with friends.  Plus you can make it ahead and simply re-heat it.  For those who are either vegetarian or decreasing the amount of meat in your nutrition, this recipe is perfect!

Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper

 

I have to admit, I like foods with a lot of brilliant color and this recipe delivers both vivid natural colors plus delicious flavor to boot!

Part of my love of cooking is experiencing the visual joy of nature’s bounty placed in front of me.  Just take a look at the veggies that went into this pie!

 

Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper

 

Spread the vegetables out on a baking sheet, drizzle or spray with olive oil, scatter lots of minced garlic all over and freshly crack some black pepper and sea salt all over everything.

Roast those babies to bring out an even more intense level of flavor!

 

Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper

 

After roasting the vegetables, just look at the how the color intensifies along with the flavor!

 

Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper

 

There’s plenty of Italian cheese in this pie/tart too:  Creamy ricotta, buttery fontina, sharp asiago, and delicious pecorino romano!  The cheese is infused with additional flavors of garlic, fresh basil, and Italian seasonings.  The end result is a very creamy, flavorful filling surrounded by a crispy, golden phyllo ‘crust’. 

 

Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper

Bake and enjoy!

Italian Cheesy Artichoke and Asparagus Phyllo Pie #SundaySupper

 

Italian Cheesy Artichoke and Asparagus Phyllo Tart

Italian Cheesy Artichoke and Asparagus Phyllo Tart

A perfect vegetable tart filled with roasted fresh asparagus, artichoke hearts, sun-dried tomatoes, garlic, and Italian green olives. The added 3 type of Italian cheese maximize the flavor. Perfect for a brunch too!

Ingredients

  • 1 bunch very thin asparagus, woody ends cut off, then cut in half on the vertical
  • 1 cup artichoke hearts, cut in half
  • 1 cup cherry tomatoes, cut in half
  • ¼ cup sun-dried tomatoes, drained, and any oil wiped off
  • ⅓ cup Italian pitted green olives
  • 1 large leek, white section cut into thin circle slices
  • 4 large garlic cloves, minced (set half to the side)
  • 4 cups ricotta cheese, drained
  • ⅔ cup of grated asiago cheese
  • ⅔ cup pecorino romano cheese, grated plus another ¼ cup for the garnish
  • ¾ cup of grated fontina cheese
  • 3 jumbo eggs
  • ¾ cup of chopped fresh basil
  • Freshly cracked black pepper and sea salt to taste
  • optional - several shakes of dried Italian blend seasonings
  • 12 sheets phyllo dough
  • olive oil cooking spray or liquid olive oil

Instructions

  1. Generously spray a baking sheet with olive oil spray or drizzle with olive oil all over the baking sheet.
  2. Layer all the prepared vegetables, except the sun-dried tomatoes and the green olives
  3. Either lightly drizzle more olive oil over the veggies or spray olive oil cooking spray over them.
  4. Crack fresh black pepper and fresh sea salt all over the veggies.
  5. Roast vegetables in a 450 F degree oven until roasted to your desired level; approximately 10 - 15 minutes; keeping a close eye on them so that they do not burn.
  6. In a medium mixing bowl, mix together the drained ricotta cheese with the shredded fontina, asiago, and romano cheese.
  7. Blend the eggs and basil into the cheese mixture.
  8. Add 2 more minced garlic cloves.
  9. If you have any dry Italian blended seasonings on hand, sprinkle in several dashes of it into the mixture.
  10. Blend well.
  11. In either a round tart baking pan or a rectangular tart pan, layer 12 sheets of phyllo into the tart pan, between each sheet spray or brush on olive oil. Gently fit the phyllo down and towards the bottom and inner corners of the tart pan.
  12. Pour half of the ricotta-egg-basil cheese mixture into the tart pan.
  13. Layer ¾'s of your roasted vegetables and all of the sun-dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta-egg-basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.
  14. Pour the remaining half of the ricotta-egg-basil cheese over the layer of vegetables.
  15. Layer the remaining 1/4th of the vegetables on top.
  16. Sprinkle with grated romano cheese that was previously set aside.
  17. Spray or drizzle olive oil all over the tart and the phyllo dough
  18. On the bottom rack of a preheated 350 F degree oven, bake for 30 minutes, checking every 10 minutes, until the phyllo dough is golden and the ricotta cheese mixture is baked and set.
  19. Allow it to slightly cool and set.
  20. Slice, serve, and ENJOY!
© Roz

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Previous Post: « Skinny, Creamy Blood Orange Smoothie
Next Post: Italian Seasoned Salmon Burgers with Garlic Aioli »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. [email protected]'s Recipes says

    February 28, 2016 at 7:30 AM

    o my my my…Roz..I am DROOLING..the colour, flavour…just too GOOD to be true. An incredible creation, Roz.

    Reply
    • Roz says

      February 28, 2016 at 9:44 AM

      WOW, what a compliment Angie! This is a great vegetarian recipe full of healthy veggies!
      Roz

      Reply
  2. Caroline | carolinescooking says

    February 28, 2016 at 8:32 AM

    I love crisp phyllo pastry and your filling looks and sounds great!

    Reply
    • Roz says

      February 28, 2016 at 9:51 AM

      Thank you Caroline! I’m glad to have found your blog and your delicious Chard and Parsnip Galette!
      Roz

      Reply
  3. Larry says

    February 28, 2016 at 8:49 AM

    All I can say is WOW

    Reply
    • Roz says

      February 28, 2016 at 9:51 AM

      It’s such a compliment to me whenever you simply say, “WOW”, Larry!
      Roz

      Reply
  4. Liz says

    February 28, 2016 at 10:11 AM

    I love all the goodies you put into your savory pie! And that photo of the roasted veggies is terrific!!! Great pie—and the phyllo crust is a nice change, too 🙂 xo

    Reply
    • Roz says

      February 28, 2016 at 2:31 PM

      Thank Liz! I enjoyed the phyllo crust, as you said, for a nice change. But you know our Bill husbands; mine said he likes regular pie crust better! HA! I like it either way though! xo
      Roz

      Reply
  5. Chiara says

    February 28, 2016 at 12:02 PM

    a lovely recipe , I just say “come quickly spring!” Un abbraccio !

    Reply
    • Roz says

      February 28, 2016 at 2:33 PM

      I agree Chiara! I am very ready for spring — primavera!!!
      Un abbraccio,
      Roz

      Reply
  6. Susan says

    February 28, 2016 at 3:40 PM

    This looks fabulous, Roz, and I’ll be pinning this as soon as I click ‘Post Comment’! If I didn’t have to lose the three pounds I gained on vacation, I’d make it this weekend 🙂

    Reply
    • Roz says

      April 24, 2016 at 8:02 PM

      Hi Susan, I know what you mean! I think that I gain 5 lbs. on each vacation! and it gets worse the older that I get!
      Ciao,
      Roz

      Reply
  7. Sara says

    February 28, 2016 at 6:44 PM

    My husband and I were just talking about different ideas to use for Artichokes! I can’t wait to show him this recipe! It’s beautiful!!

    Reply
    • Roz says

      April 24, 2016 at 8:08 PM

      Oh thank you Sara,
      One of the things about this recipe is that you can really just add whatever you like!
      Ciao,
      Roz

      Reply
  8. The Ninja Baker says

    February 29, 2016 at 1:38 AM

    So colorful! Your pie does indeed look to be a combo of wholesome roasted veggies. Love your choice of cheeses too.

    Reply
    • Roz says

      April 24, 2016 at 8:25 PM

      Thank you Kim!

      Reply
  9. Monica says

    February 29, 2016 at 8:24 AM

    This is almost too beautiful to eat! The perfect brunch…phyllo is so elegant, isn’t it?

    Reply
    • Roz says

      April 24, 2016 at 8:33 PM

      Yes, Monica, phyllo is so fun and elegant to bake with!
      Ciao,
      Roz

      Reply
  10. Ciao Chow Linda says

    February 29, 2016 at 4:58 PM

    Roz – You’ve outdone yourself with this beauty. I would love to make it and serve it to my friends at next week’s Italian chit-chat group.

    Reply
    • Roz says

      April 24, 2016 at 8:47 PM

      Oh thank you Linda, I am sure that whatever you do to this basic recipe will be amazingly delicious! I just wish that I was in your Italian chit-chat group!
      Ciao,
      Roz

      Reply
  11. ChgoJohn says

    February 29, 2016 at 10:32 PM

    This is a gorgeous pie, Roz. I bet your dinner mates all ooh and aah when you bring it to the table — and rightly so!

    Reply
    • Roz says

      April 24, 2016 at 8:51 PM

      Awe, thanks John! You’re right! We eat with our eyes first, huh?
      Ciao,
      Roz

      Reply
  12. [email protected]'s Kitchen Adventures says

    February 29, 2016 at 10:41 PM

    This looks crazy delicious Roz. I love all the ingredients too!

    Reply
    • Roz says

      April 24, 2016 at 8:58 PM

      Thank you so much for your kind compliment, Renee! I truly appreciate your stopping by to comment!
      Ciao,
      Roz

      Reply
  13. Lauren @ Sew You Think You Can Cook says

    March 2, 2016 at 2:33 PM

    Great flavors here! And it looks perfect for spring.

    Reply
    • Roz says

      April 24, 2016 at 9:02 PM

      Thank you so much, Lauren! I appreciate your thoughtful and kind comment so much!
      Happy Spring to you,
      Roz

      Reply
  14. Shari Kelley says

    March 2, 2016 at 8:42 PM

    What a beautiful pie, Roz! Using the phyllo dough for the crust is so creative. Such a great idea! Roasted veggies are one of my favorite things to eat so I know I would love this. Thanks for sharing it. I just wish I could have sat down and eaten a piece with you! 🙂

    Reply
    • Roz says

      April 27, 2016 at 4:54 PM

      Thanks so much Shari! I’ll be right over to read about what you’ve been cooking! Roz

      Reply
  15. Liz @ Books n' Cooks says

    March 3, 2016 at 8:59 PM

    I love how the phyllo crust fancies up the pie.

    Reply
    • Roz says

      April 24, 2016 at 8:42 PM

      Thanks Liz ….. I totally agree!
      Ciao,
      Roz

      Reply
  16. Sue Lau says

    March 4, 2016 at 9:58 PM

    Gorgeous pie! All the phyllo makes me think of bisteeya.

    Reply
    • Roz says

      April 24, 2016 at 8:37 PM

      Wow, thanks for such a lovely compliment, Sue Lau!
      Ciao,
      Roz

      Reply
  17. Tara says

    March 5, 2016 at 4:26 PM

    Such a beautiful pie! I love the phyllo and colors.

    Reply
    • Roz says

      April 24, 2016 at 8:34 PM

      Grazie mille, sweet Tara!
      Ciao,
      Roz

      Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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