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Spinach And Artichoke Filo Pie

Chef.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
10 Minutes
Ready In: 
100 Minutes
Servings: 
6

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