Spinach & artichoke filo pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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Showing items 1 to 3 of 6
- 2 small leeksvery thinly sliced
- 50g butterplus a knob
- 400g frozen leaf spinachthawed and well drained and chopped
- 250g tub ricottacheese
- 4 large eggsbeaten
- 140g grated parmesancheese
- 1⁄2 nutmeggrated
- 400g can artichoke heartdrained and halved
- 85g SunBlush tomato
- 270g pack filo pastry
- 2 tbsp olive oil
Nutrition: per serving
- kcal371
- fat23g
- saturates11g
- carbs25g
- sugars1g
- fibre2g
- protein18g
- salt2.06g
Method
step 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.
step 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.
step 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.
step 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.
