Spinach and Artichoke Filo Pie
|Leeks||2 Small, very thinly sliced|
|Butter||2 Ounce (50 Gram)|
|Frozen spinach||400 Gram, thawed and well drained and chopped (Frozen Leaf Spinach)|
|Ricotta cheese||250 Gram (1 Tub)|
|Eggs||4 Large, beaten|
|Vegetarian cheese||5 Ounce, grated (140 Gram Parmesan Style)|
|Nutmeg||1⁄2 , grated|
|Canned artichoke hearts||400 Gram, drained and halved|
|Sunblush tomatoes||3 Ounce (85 Gram Semi-Dried Tomatoes)|
|Filo pastry||270 Gram (1 Package)|
|Olive oil||2 Tablespoon|
1. Soften leeks in the butter for a couple of mins. Add spinach to the pan, cover, then cook for 5-6 mins more.
2. In a separate bowl, beat together the ricotta and eggs with the cheese, spinach mix, nutmeg and plenty of seasoning. Stir in 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 adding each sheet.
4. Tip filling into the tin, fold excess pastry over the top of the pie, a sheet at a time, crumpling as you go to give a ruffled effect. Bake for 1 1/2 hrs until golden and firm.