ITALIAN MUSHROOM AND ARTICHOKE PIE

Steps:

• Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
• In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
• Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
• Add in the broth in small amounts, waiting until it is absorbed before adding more.
• Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
• Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
• Preheat oven to 375°; oil a 10-inch springform pan.
• Melt butter and mix with the remaining 2 tablespoons oil.
• Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
• Add the artichoke mixture, then top with the ricotta mixture.
• Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
• Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
• Brush with any remaining oil-butter mixture.
• Bake 40 minutes or until golden; remove from oven and cool, uncovered.
• Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
• Serve hot, warm, or at room temperature.