Cheese Pie with Puff Pastry

Prepare the Cheese Filling: In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, chopped basil, and a dash of salt and pepper. Blend the ingredients until smooth and well incorporated. For an extra burst of flavor, consider adding sun-dried tomatoes or cooked spinach to the mixture.
Roll Out the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet. Ensure it’s large enough to cover the bottom and sides of your pie dish or baking tray.
Line the Dish: Carefully transfer the rolled-out puff pastry to a greased pie dish or baking tray, shaping it to fit the contours of the dish. Trim any excess pastry if necessary.
Fill with Cheese Mixture: Pour the prepared cheese mixture into the puff pastry-lined dish, spreading it out evenly with a spatula or the back of a spoon.
Optional: Add Another Pastry Layer: For a traditional pie, you can add a second sheet of puff pastry on top of the cheese mixture, sealing the edges by pressing them together with a fork. Alternatively, leave the pie open-faced for a rustic touch.