Spinach and Artichoke Filo Pie Recipe
Ingredients
| 2 small leeks, very thinly sliced | ||
| 50 g/2 oz butter, plus a knob of butter | ||
| 400 g frozen leaf spinach, thawed and well drained and chopped | ||
| 250 g tub ricotta cheese | ||
| Eggs | 4 Large, beaten | |
| 140 g/5 oz vegetarian parmesan-style cheese, grated | ||
| Nutmeg | 1/2 , grated | |
| Artichoke hearts | 400 Gram, drained | |
| Tomatoes | 85 Gram, dried | |
| 270 g pack filo pastry | ||
| Olive oil | 2 Tablespoon | |
Directions
1. Soften leeks in the butter for a couple of mins. Add spinach to the pan, cover, then cook for 5-6 mins more.
2. In a separate bowl, beat together the ricotta and eggs with the cheese, spinach mix, nutmeg and plenty of seasoning. Stir in 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 adding each sheet.
4. Tip filling into the tin, fold excess pastry over the top of the pie, a sheet at a time, crumpling as you go to give a ruffled effect. Bake for 1 1/2 hrs until golden and firm.
2. In a separate bowl, beat together the ricotta and eggs with the cheese, spinach mix, nutmeg and plenty of seasoning. Stir in 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 adding each sheet.
4. Tip filling into the tin, fold excess pastry over the top of the pie, a sheet at a time, crumpling as you go to give a ruffled effect. Bake for 1 1/2 hrs until golden and firm.
Chef
