Spinach & artichoke filo pie

Spinach & artichoke filo pie

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(11 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins


Serves 8
This makes a good main course for vegetarian friends and family

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal371
  • fat23g
  • saturates11g
  • carbs25g
  • sugars1g
  • fibre2g
  • protein18g
  • salt2.06g
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  • 2 small leek, very thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 50g butter, plus a knob



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g frozen leaf spinach, thawed and well drained and chopped



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g tub ricotta cheese



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 4 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g grated Parmesan cheese



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1⁄2 nutmeg, grated
  • 400g can artichoke heart, drained and halved
  • 85g SunBlush tomato
  • 270g pack filo pastry
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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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.

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Comments (12)

LizzieHarry's picture

Delicious!! Everyone loves this, meat lovers included! It's definitely worth cooking a couple of finely chopped onions and 2 garlic cloves at the beginning (before you add the leeks). I used only 3 eggs (as per everyone else's suggestions) and that was perfect. I made mine rectangle on a baking tray (rather than round as in the picture) and served it with hot crusty ciabatta bread. Yum :)

satutatu's picture

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

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

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

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

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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