- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 leeks, trimmed, washed and chopped into fine rings
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely grated
- 255g cooked artichoke hearts (drained of oil), sliced
- 250g ricotta, drained
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 55g parmesan or vegetarian alternative, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- ½ small bunch of dill, chopped
- ½ small bunch of parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 250g pack filo pastry (10-12 sheets)
- 85g butter, melted
Butter is a dairy product made from separating whole milk or cream into fat and…
- ½ tbsp sesame seeds
Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn’t too ‘wet’ or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
Clear a big space on your work surface or kitchen table – you’re going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don’t roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that’s already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.