Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • 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.