Ricotta and pesto appetizer in phyllo dough, truly crunchy to serve at the beginning of the meal and like all appetizers, a true joy for the palate. It’s typical for Italians to love pasta dishes and appetizers, of course, those served at the start of lunch or dinner while waiting for the pasta. Today I’ve made with phyllo dough that I use a lot, the ricotta and pesto appetizer, I love the crunchiness with the vegetables together, with the pesto and ricotta beside, a real delicacy. Today I prepared my appetizer in one single batch that I will then divide, instead of the usual single servings.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 156.30 (Kcal)
- Carbohydrates 11.81 (g) of which sugars 0.38 (g)
- Proteins 5.90 (g)
- Fat 9.41 (g) of which saturated 2.28 (g)of which unsaturated 1.64 (g)
- Fibers 0.58 (g)
- Sodium 182.00 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.8 oz phyllo dough
- 2.1 oz Genoese pesto
- 3.5 oz ricotta
- 2 tsp extra virgin olive oil
Tools
- Baking pan
- Food marker
Steps
I love phyllo dough and I must say I use it often, here this is one of those days I will prepare a crunchy and tasty appetizer with phyllo dough.
In a round pan with parchment paper, I start with a layer of fillo dough, with the silicone brush I spread pesto on the first layer, add a second sheet and besides the pesto also distribute half of the ricotta.
Another sheet of phyllo dough, pesto, and ricotta. Close and spread more oil with the brush on the surface.
Bake the ricotta and pesto pie at 350°F for 25 minutes.
And here it is ready to be served as an appetizer.
Ricotta and pesto appetizer, serve it hot cut into pieces with a cold glass of beer.
Pesto in December
Everything is possible in the kitchen, even fresh pesto, and naturally not the store-bought one in December. Easy, I freeze the pesto in portions useful for making pasta for two or alternatively also to prepare this fantastic appetizer.
