Spinach Ricotta And Tomato Pie - cooking recipe

Ingredients

4 sheets phyllo dough
2 tbsp butter, melted
5 None eggs
1 1/4 cups ricotta cheese
4 oz baby spinach leaves, finely shredded
4 slices prosciutto, cut into wide strips
4 oz cherry tomatoes, halved

Preparation

Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round baking dish. Brush each sheet of phyllo with butter; fold in half and brush again. Line prepared dish with phyllo, overlapping the sheets. Bake 10 mins.
Meanwhile, beat eggs and ricotta cheese in a large bowl. Season to taste. Stir in spinach and 1/2 the prosciutto. Pour over phyllo crust. Arrange tomatoes and remaining prosciutto on top.
Bake 30-35 mins, until set. Serve hot or at room temperature.