Preheat the oven to 400 degrees.

In a medium bowl, stir together ricotta, parsley, mint, garlic, and salt. Set aside.

On a sheet tray lined with parchment lay one sheet of phyllo dough and brush with melted butter and sprinkle a pinch of salt. Repeat with each sheet until a stack is formed. It’s important to cover the unused phyllo dough with a damp towel to keep from drying out in between building the layers.

Spread the ricotta mixture evenly over the top layer of phyllo dough, leaving about a 1-inch edge of phyllo.

Using a mandolin, thinly slice the apple quarters and shingle on top of the ricotta mixture. Gently brush the tops of the apples with melted butter and sprinkle a pinch of salt.

Bake for 20-25 min or until the edges are golden brown and the apples are tender. Let cool slightly before cutting and serving.