Spinach & artichoke filo pie

Spinach & artichoke filo pie

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(15 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 leeks, 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 cheese made from whey and traditionally a by-product of…

  • 4 large eggs, 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



    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…


  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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Joesyjo's picture
6th Nov, 2016
Yum yum yum! Easy to make and delicious. Even my non-veg eating son ate it and said it was ok. So very high praise! I served it with new potatoes and peas. Think salad and potatoes will be better next time though.
9th Feb, 2015
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 :)
6th Jul, 2014
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!
7th Jun, 2014
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 ...
22nd May, 2012
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.
23rd Jun, 2011
please can this filo pie be frozen and used at a later date, can some one help me on this. thank you
18th Jan, 2011
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 ...
18th Jul, 2010
Sunblush tomatoes are semidried totatoes usually stored in oil. Hope this helps.
11th May, 2009
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.
10th Apr, 2009
i must say this is so nice, but also its good for you. dont know what your missing.


agomey28's picture
9th Nov, 2017
can anyone reccomend an alternative to egg in this?
goodfoodteam's picture
15th Nov, 2017
Thanks for your question. You can buy an egg replacer called Orgran No Egg which is suitable for binding, it is available in big supermarkets and health food shops like Holland & Barrett.
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