for 8 servings
¼ cup (60 mL) extra virgin olive oil, plus 6 tablespoons, divided
2 yellow onions, thinly sliced
fine sea salt, to taste
freshly ground black pepper, to taste
2 cloves garlic, finely chopped
1 leek, thinly sliced
1 bunch asparagus, thinly sliced
4 scallions, thinly sliced
¾ cup (110 g) frozen peas, or fresh peas
1 lemon, zested, divided
2 large eggs
1 cup (250 g) ricotta cheese
¼ cup (30 g) grated parmesan cheese
6 tablespoons unsalted butter, melted
10 sheets frozen phyllo, thawed
flaky sea salt, for sprinkling
- In a large skillet over medium heat, sauté the onions in ¼ cup (60 ml) of olive oil, stirring often, for 15 minutes.
- Season with salt and pepper, reduce the heat to medium-low, and add the garlic and leek. Continue to cook, stirring often, until the onions are very golden and tender, 15 minutes.
- Stir in the asparagus and scallions and continue to sauté for 5 minutes. Stir in the peas and half of the lemon zest and cook 1 minute. Remove the pan from the heat, and set aside to cool completely.
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, ricotta, Parmesan, and remaining lemon zest. Season with salt and pepper.
- Fold in the cooled vegetable mixture.
- In a small bowl, whisk together the remaining 6 tablespoons of olive oil and the melted butter. Place one phyllo sheet on a work surface (make sure to cover the remaining phyllo sheets with a slightly damp paper towel to prevent them from drying out).
- Use a pastry brush to lightly brush the sheet with the oil-butter mixture. Top with another sheet and brush again.
- Repeat until you have 5 sheets stacked, finishing with the butter-oil mixture.
- Cut the stack of phyllo into four equal rectangles.
- Repeat the stacking and cutting with the remaining phyllo sheets.
- Brush eight 8-ounce (225 g) ramekins with the oil-butter mixture.
- Press a rectangle of phyllo into each of prepared ramekins (it’s okay if they break a bit), and divide the vegetable mixture among the prepared cups. Fold the edges over the filling, leaving the center slightly exposed. Brush lightly with the oil-butter mixture and sprinkle with flaky salt.
- Transfer the ramekins to a baking sheet and bake until the phyllo is golden brown and crisp, 30-35 minutes.