Pie with ricotta Pies
Ingredients for the recipe:
- 1 packet wholegrain Zagorisio fillo (pie leaves)
- 700gr ricotta
- 4 eggs
- 10 sun-dried tomatoes (from a jar)
- fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons milk
Crumble the ricotta with a fork and add the 3 eggs and the egg white from the fourth egg (keep the 4th yolk him to anoint the sheet).
Add the olive oil. Drain and finely chop the sun-dried tomatoes. Chop and basil.
Add salt and pepper and stir the mixture well.
Preheat the oven to 170^c.
Grease the baking pan and poured half pie leaves, lubricating between. Pour the mixture, lay everywhere so to have the same thickness and cover with the remaining leaves.
Beat the last yolk with the milk and brush well the surface of the pie.
Engrave into pieces and bake for about 45 minutes, until golden brown.