Spinach & artichoke filo pie

Spinach & artichoke filo pie

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(12 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins

Easy

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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Ingredients

  • 2 small leeks, very thinly sliced
    Leeks

    Leek

    lee-k

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

  • 50g butter, plus a knob
    Butter

    Butter

    butt-err

    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
    Spinach

    Spinach

    spin-atch

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

  • 250g tub ricotta cheese
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 4 large eggs, beaten
    Eggs

    Egg

    egg

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

  • 140g grated parmesan cheese
    Parmesan

    Parmesan

    parm-ee-zan

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

  • 1⁄2 nutmeg, grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

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

    Olive oil

    ol-iv oyl

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

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.

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Comments, questions and tips

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LuckyMoggy
5th May, 2008
5.05
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
24th Jan, 2008
5.05
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
8th Dec, 2007
Why wont it let me save this to my binder?

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