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”!
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!
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!
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!
After roasting the vegetables, just look at the how the color intensifies along with the flavor!
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’.
Bake and enjoy!