Spinach & Artichoke Filo Pie

3 min read

Preparation Time: 30 Minutes

Cooking Time: 1 Hour 30 Minutes

Serves: 8


  • 2 small leeks, very thinly sliced
  • 50g butter, plus a knob
  • 400g frozen leaf spinach, thawed and chopped
  • 250g ricotta cheese
  • 4 large eggs, beaten
  • 140g grated parmesan cheese
  • ½ nutmeg, grated
  • 400g can of artichoke heart, drained and halved
  • 85g SunBlush tomato
  • 270g filo pastry
  • 2 tbsp olive oil


  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 180°C/fan 160°C/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.

Credit: Sara Buenfeld