Leap Day 4 Layer Pie Recipe By Tasty

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!

Steps:

• 1st Layer:.
• Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
• 2nd Layer:.
• Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
• 3rd Layer:.
• Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
• 4th Layer:.
• Before serving, cover with remaining cool whip.

Steps:

• Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
• In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.
• Unroll the pie dough and cut out 4 circles from each sheet using a 3½-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.
• Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.
• Bake for 12-15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.
• Serve the hand pies warm with ranch dressing alongside.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C).
• Crumble the feta into a medium bowl. Add the cream cheese, eggs, dill, if using, salt, and pepper and mix with a rubber spatula until just combined. The filling will be slightly chunky from the feta.
• Use a pastry brush to lightly grease an 11½ x 9-inch (27 x 22 cm) baking dish with a thin layer of melted butter. Place a sheet of filo dough over the bottom of the pan (the edges will hang over the sides of the pan slightly) and brush with more melted butter. Repeat with 4 more sheets of filo.
• Spread the filling over the filo in an even layer. Fold the edges of the filo over the filling (this will ensure the filling will not spill out during baking.
• Cut the remaining 3 sheets of filo in half crosswise. Stack each half-sheet of filo over the filling, brushing each layer with melted butter. Tuck the sides of the filo around the filling. Brush the top layer of filo with any remaining melted butter.
• Bake the tiropita for 40 minutes, until golden brown. Remove from the oven and let cool for 15-20 minutes.
• Cut the tiropita into 9 pieces and serve.
• Enjoy!