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Spinach & artichoke filo pie

This makes a good main course for vegetarian friends and family

  • Prep: 30 mins
    Cook: 1 hrs 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 371
  • Carbohydrates 25
  • Saturated Fat 11
  • Sugar 1
  • Protein 18
  • Fat 23
  • Fibre 2
  • Salt 2.06

Nutrition per serving

  • Calories 371
  • Carbohydrates 25
  • Saturated Fat 11
  • Sugar 1
  • Protein 18
  • Fat 23
  • Fibre 2
  • Salt 2.06

Ingredients

  • 2 small leeks, very thinly sliced
  • 50g butter, plus a knob
  • 400g frozen leaf spinach, thawed and well drained and chopped
  • 250g tub ricotta cheese
  • 4 large eggs, beaten
  • 140g grated parmesan cheese
  • 1?2 nutmeg, grated
  • 400g can artichoke hearts, drained and halved
  • 85g SunBlush tomatoes
  • 270g pack filo pastry
  • 2 tbsp olive oil

Method

  1. Soften the leeks in the butter for a couple of mins. Add the spinach to the pan, cover and cook for 5-6 mins more until the spinach has just thawed.

  2. In a separate bowl, beat the ricotta and eggs with the parmesan, spinach mix, nutmeg and plenty of seasoning. Stir in the artichokes and tomatoes.

  3. Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Brushing each sheet lightly with the oil, place in the tin, oil-side down, leaving excess to hang over the edge. Turn the tin a quarter turn after each sheet.

  4. Tip filling into the tin, fold excess pastry onto the top of the pie, a sheet at a time, crumpling to give a ruffled effect. Bake for 11?2hrs until golden and firm.

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