Ingredients

The following ingredients have 7 Servings
  • 1 package phyllo sheets
  • 1/4 cup evo oil
  • 2 Tbsp melted butter
  • 1/3 cup pesto
  • 1 cup ricotta cheese
  • 2o0 g lemon goat cheese
  • 500g multi-colored organic cherry tomatoes
  • 1/4 cup fresh basil leaves
  • 500 g fresh mozzarella
  • 2 Tbsp evo oil
  • 1 Tbsp balsamic vinegar
  • 4 leaves of fresh basil, chopped
  • Pinch of dried oregano
  • 1 clove garlic, minced
  • salt and pepper to taste

Instruction

  • Thaw phyllo pastry sheets if frozen and preheat oven to 375° F.
  • In a bowl mix ricotta cheese, goat cheese, and pesto. Whisk it until it is well incorporated and smooth. Set aside.
  • Cut cherry tomatoes in half and toss into a medium bowl.
  • Drizzle in 2 Tbsp olive oil, balsamic vinegar, and toss in oregano, minced garlic and fresh chopped basil and toss well. Set aside.
  • In a ramekin pour in 1/4 cup evo oil and melt 2 Tbsp butter and pour into olive oil and blend. Set aside.
  • Take mozzarella and cut into bite-size morsels and set aside.
  • Get a 9 x 14 deep baking dish and brush the bottom and sides with the olive oil and butter mixture.
  • Take phyllo pastry sheets and cut in half width wise.
  • Take one sheet and place in baking dish and brush the top with the olive oil mixture. Continue this until you have 6 layers of the phyllo all brushed with the oil/butter mixture.
  • Now take the ricotta goat cheese mixture and spread half of it on top the phyllo in the baking dish.
  • Next, brush 4 half sheets of phyllo with oil and butter, and place on top of ricotta mixture in baking dish, and top that with some of the cherry tomato mixture. Place in half of the fresh basil leaves and 1/2 of the mozzarella chunks.
  • Next is another 4 layers of oil and butter brushed phyllo, then the rest of the ricotta goat cheese, followed by another 4 oil and butter brushed phyllo sheets, and topped again with some more of the tomato mixture leaving some of this mixture for garnishing.
  • The last step is 6 oil and butter brushed phyllo sheets and that's it, now into the oven.
  • Bake for 40 minutes and for the last minute turn oven to low broil and gold up the top a bit. Then take out of the oven.
  • Cut into nice serving size pieces and top with a bit of the leftover cherry tomato mixture and some chopped basil. Ready to serve.
  • Enjoy!