INGREDIENTS
2 1/2 cups
fresh basil
1/4
pine nuts
1 clove
garlic
1/4 cup
parmesan
1/2 cup
olive oil
1 serving
coarse salt
1 large
leek
2 tbsp
butter
2 larges
eggs
2 larges
egg whites
4 tbsp
cream
1 cup
ricotta
3 tbsp
pesto
1/2 cup
parmesan
2 tbsp
flat-leaf parsley
1 serving
coarse salt
8 sheets
phyllo dough