Spinach & artichoke filo pie

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• Annie

  19 November 2007

  Annie rated this recipe

  

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• Susie Spragg

  08 December 2007

  Susie Spragg commented on this recipe

  Why wont it let me save this to my binder?

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• gemblina

  24 January 2008

  gemblina rated and commented on this recipe

  

  Absolutely delicious! I made this for Xmas this year and not only was it easy to prepare - it looked fantastic and tasted divine! It is also yummi cold *mmm*

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• cocina

  05 May 2008

  cocina rated and commented on this recipe

  

  This is very nice - I've made a few times for family christenings and so on as an alternative to quiche. Very easy - usually made it the morning it was needed and it was ready by lunchtime. Have eaten it hot and cold, either way it's nice.

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• jenny

  10 April 2009

  jenny commented on this recipe

  i must say this is so nice, but also its good for you. dont know what your missing.

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• foodie

  11 May 2009

  foodie commented on this recipe

  I do not live in the UK so could somebody please tell me if sunblush tomatoes are a variety of fresh tomatoes or a type of sundried tomatoes. Thanks.

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• DEB

  18 July 2010

  DEB commented on this recipe

  Sunblush tomatoes are semidried totatoes usually stored in oil. Hope this helps.

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• Angie

  18 January 2011

  Angie commented on this recipe

  I baked this pie a week ago & who ever tasted it, quite a few people, were impressed. The only thing I changed is that I added some polpa instead of sun blushed tomatoes ...the polpa gave it added moisture as it's overall ingredients are quite dried ...I also used one egg less as am not too fond of eggs ... really worth trying ...

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• sarah's den

  23 June 2011

  sarah's den commented on this recipe

  please can this filo pie be frozen and used at a later date, can some one help me on this. thank you

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• Katie

  22 May 2012

  Katie rated and commented on this recipe

  

  Really easy, pretty quick and very tasty. Looks impressive when taken out of the tin and served. I served mine with buttery new potatoes, peas and mint.

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• PamyM

  26 October 2012

  PamyM rated this recipe

  

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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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