Instructions

1. Thaw 7 sheets frozen phyllo dough according to package instructions, making sure to keep them covered so they don’t dry out. Let 1/2 cup ricotta cheese sit at room temperature.
2. Prepare the following, adding each to a large saucepan as you complete it: Core and cut 1 1/2 pounds apples into 3/4-inch chunks (about 5 cups, no need to peel), core and chop 1 1/2 pounds pears into 3/4-inch chunks (about 5 cups, no need to peel), and peel and finely grate or mince 1 (3/4-inch) piece ginger (about 2 teaspoons).
3. Add 1/4 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon room-temperature water, and 1 teaspoon ground cinnamon, and stir to combine. Cover and cook over medium-high heat until it starts to bubble. Reduce the heat to medium, uncover, and cook until the apples and pears are soft and tender to the bite but still retain their shape, about 15 minutes.
4. Add 1/4 cup rolled oats and mix to combine. Remove the saucepan from the heat and set aside to cool while you heat the oven.
5. Arrange a rack in the middle of the oven and heat the oven to 375ºF.
6. Place the 7 sheets of phyllo on a dry work surface. Remove 1 sheet of phyllo from the stack. Lightly dampen a clean kitchen towel and place over the remaining phyllo. Drizzle the sheet of phyllo with 1 teaspoon of the olive oil and use a pastry brush to smooth it across the surface until the sheet is coated.
7. Lay the sheet oiled side down in a 9 1/2-inch deep-dish pie plate, gently smoothing it to fit the inside of the pan and letting some of the sheet hang over the sides. Repeat oiling and layering 4 more sheets on top of the first, overlapping them as needed to completely cover the bottom and sides of the pan. Keep the remaining phyllo covered with the damp cloth.
8. Melt 1 tablespoon unsalted butter or ghee in the microwave or on the stovetop. Brush the inside and sides of the phyllo in the pie plate with half the melted butter or ghee. Add the ricotta to the pie plate and smooth it out into an even layer. Transfer the pear and apple mixture over the ricotta and smooth into an even layer.
9. Brush the remaining 2 pieces of phyllo dough with olive oil (you can use the same brush). Working quickly so that they don’t dry out, place them oil-side down on top of the pie to loosely cover the top, breaking them apart to fit as needed. Fold in the overhanging pieces, scrunching them in. Brush the top and scrunched pieces with the remaining melted butter. Use a fork to pierce a couple of holes in the phyllo, then scrunch again to make it look pretty.
10. Bake until the phyllo is crispy and golden brown, 20 to 35 minutes. Let cool slightly. Drizzle slices with honey or agave syrup before serving.