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Spinach & artichoke filo pie

Spinach & artichoke filo pie

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A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

This makes a good main course for vegetarian friends and family

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal371
fat23g
saturates11g
carbs25g
sugars1g
fibre2g
protein18g
salt2.06g
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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 heart , drained and halved
  • 85g SunBlush tomato
  • 270g pack filo pastry
  • 2 tbsp olive oil

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2005

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Overall rating

A star rating of 4.7 out of 5.17 ratings
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