Spinach & Artichoke Filo Pie


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

Serves: 8

  • 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