Spinach & artichoke filo pie

Spinach & artichoke filo pie

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 8

This makes a good main course for vegetarian friends and family

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
371
protein
18g
carbs
25g
fat
23g
saturates
11g
fibre
2g
sugar
1g
salt
2.06g

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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Method

  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.

Recipe from Good Food magazine, April 2005

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Comments

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satutatu's picture
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Made this yesterday and it's AMAZING! Added shallots and garlic to the sauteed leeks which added extra depth, only put in 3 eggs, added pine nuts for an extra dimension to the flavour and went to town on the seasoning. It was absolutely divine this way and I'm glad I added the extra flavours as it was perfect. Without it, maybe a little bland so don't hesitate to experiment with the flavours that you enjoy! Very tasty dish, quick & easy to make and will be making again later this week. YUM!

margaretms's picture
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I cooked this for dinner and found it quite filling, it was a big hit with my husband!!
We just had it with some watercress on the side and that was just a perfect accompaniment ...

lilbourney's picture
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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.

1303sd's picture

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

angiefarrugia's picture

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 ...

dianaeringer's picture

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

gailygal's picture

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.

jenny1951's picture

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

chicagalesa's picture
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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.

gemblina's picture
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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*

susiespragg's picture

Why wont it let me save this to my binder?

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