Spinach & artichoke filo pie
- Sara Buenfeld
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Serves 8
Easy
Prep: 30 mins
Cook: 1 hr and 30 mins
A star rating of 4.8 out of 5.19 ratingsRate
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This makes a good main course for vegetarian friends and family
Vegetarian
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New potatoes with beans & cress
A star rating of 4.8 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 small leeks
very thinly sliced
-
50g butter
plus a knob
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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
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400g can artichoke heart
drained and halved
-
85g SunBlush tomato
-
270g pack filo pastry
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2 tbsp olive oil
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Nutrition: per serving
- kcal371
- fat23g
- saturates11g
- carbs25g
- sugars1g
- fibre2g
- protein18g
- salt2.06g
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, April 2005
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A star rating of 4.8 out of 5.19 ratings
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