CHEESY ARTICHOKE PIE
1/2 cup (1 stick) melted butter
2 tablespoons olive oil
1 bunch scallions, finely sliced, including some of the green part
4 large eggs
2 cups (1 pound) whole-milk ricotta
1 cup grated Swiss cheese
1/2 cup finely grated Parmesan
2 tablespoons chopped parsley
Finely grated zest of 1 lemon
1/2 teaspoon salt
1/8 teaspoon black pepper
1 can (15 ounces) quartered artichoke hearts packed in water, well drained
7 sheets (approximately 14 x 18 inches) phyllo dough
