Pesto-Ricotta Pie

Ingredients

6 tablespoon(s) butter
1 large leek, trimmed, washed, and thinly sliced
2 large eggs
2 large egg whites
1/4 cup(s) cream
1 cup(s) ricotta
1/2 cup(s) grated parmesan
3 tablespoon(s) chunky chopped pesto (see recipe below)
2 tablespoon(s) finely chopped fresh parsley leaves
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper

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Directions

Heat the oven to 375 degrees F. Lightly butter 9-inch pie plate and set aside. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until soft, 5 to 7 minutes. Transfer to a large bowl and set aside to cool.
Whisk the eggs, egg whites, and cream together in a medium bowl, add to the leeks with the ricotta, Parmesan, pesto, parsley, salt, and pepper. Stir to combine and set aside. Melt the remaining 4 tablespoons butter.
Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with melted butter, leaving the outer 1 1/2-inch rim unbrushed. Repeat with seven more sheets of phyllo.
Trim the edges to conform with the shape of the pie plate using kitchen shears and pour in the filling. Brush the top of the phyllo rim with butter, and bake until the edges are golden brown and the filling is set, about 40 minutes. Cool before serving.