Spinach & artichoke filo pie

400 kcal or less artichoke artichoke heart artichoke hearts cheese filo filo pastry leek leeks mains make ahead over an hour pastry ricotta spinach sunblush tomato sunblush tomatoes veggie

N/A

Source

Ingredients

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

Method

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.