Artichoke pie (Italian)

Photo credit: http://www.closetcooking.com/2009_08_01_archive.html

I just had this at my friends' house for Easter and it was amazing!  This recipe comes from one of her cookbooks (don't know the name of it, sorry).  Hers looked better than the photo (sorry, photo).

SERVES: 6-8

PREP TIME: ~1.25 hours (including toasting hazelnuts)

INGREDIENTS
2 T. (1/4 stick) organic butter
1/2-3/4 c. organic olive oil
2, 14 oz. cans/jars organic artichoke hearts, drained and cut in half
4 1/2 c. organic mushrooms, sliced
2 T. freshly chopped organic parsley
1 clove organic garlic, crushed
1 c. organic ricotta cheese
3 large organic, free-range eggs
4 T. organic Parmesan cheese, grated
1/2 t. organic ground nutmeg
Sea/Himalayan salt and organic black pepper, to taste
1/2 lb. filo pastry
1/2 c. organic hazelnuts, toasted

DIRECTIONS

1. In a large frying pan, heat butter with 2 T. of oil and cook artichokes, mushrooms, parsley (save a little parsley for the last step) and garlic gently for 5 minutes over medium heat.  Set aside.
2. Mix ricotta with eggs and Parmesan in a large bowl.  Season to taste with nutmeg, salt and pepper.
3. Grease a 9" square baking pan and line it with half of the filo pastry sheets.  To do this, lay them down one at a time, brushing each one with olive oil.
4. Spread artichoke and mushroom mixture over the pastry, followed by the ricotta mixture.  Scatter the toasted hazelnuts on top (and leave a few to sprinkle over the very top after the next step).
5. To finish, layer the remaining pastry sheets on top, again brushing each one liberally with olive oil, especially the last sheet.  Sprinkle some reaming parsley and toasted hazelnuts on top (just decorative).
6. Bake at 350* F for 40-45 minutes, until the top has puffed up and turned golden.  Cut into squares and serve.