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