Preheat oven to 400˚F.
Line a baking sheet with parchment paper.
Place a sheet of phyllo in center of baking sheet and brush with melted butter and top with another sheet of phyllo, slightly turned so the sheets aren’t completely overlapping. Brush sheet of phyllo with butter.
Repeat step 3 until all phyllo and butter have been used.
Place a clean, 9” cake pan (that’s lightly greased on the outside) in the center of the phyllo sheets and scrunch the exposed ends towards the center, against the cake pan.
Carefully lift can pan out from the center, so there is an empty phyllo shell with a scrunched border.
Bake crust for 14 to 16 minutes or until golden brown and crisp.
While crust bakes, place ricotta, honey, vanilla, and salt into a mixing bowl and beat together until light and fluffy.
Remove crust from oven and cool completely.
Transfer baked crust to a platter and spread honey whipped ricotta evenly over the crust, avoiding covering the border.
Top ricotta with the peaches, blackberries and raspberries. Slice and serve.