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 1 1⁄2hrs until golden and firm.
Credit: Sara Buenfeld
Prep time: 30 Minutes
Cook time: 1 Hour 30 Minutes
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