Spinach & artichoke filo pie
This makes a good main course for vegetarian friends and family
3
ratings
Difficulty and servings
Serves 8
Preperation and cooking times
Prep 30 mins
Cook min 1 hr 30 mins
Vegetarian
- 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.
- 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.
- 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.
- 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.
Per serving
371 kcalories, protein 18g, carbohydrate 25g, fat 23 g, saturated fat 11g, fibre 2g, salt 2.06 g
Recipe from Good Food magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/3476/
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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
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Difficulty and servings
Serves 8
Preperation and cooking times
Prep 30 mins
Cook min 1 hr 30 mins
Vegetarian
Vegetarian centrepiece
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
Per serving
371 kcalories, protein 18g, carbohydrate 25g, fat 23 g, saturated fat 11g, fibre 2g, salt 2.06 g
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19 November 2007
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08 December 2007
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24 January 2008
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05 May 2008
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