Spinach & artichoke filo pie

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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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.

Per serving

371 kcalories, protein 18g, carbohydrate 25g, fat 23 g, saturated fat 11g, fibre 2g, sugar 1g, salt 2.06 g

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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

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Vegetarian

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, sugar 1g, salt 2.06 g

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