Spinach & artichoke filo pie

• small leeks↗2

  very thinly sliced

• butter↗50g g

  plus a knob

• frozen leaf spinach↗400g g

  thawed and well drained and chopped

• ricotta250g g

  cheese

• large eggs↗4

  beaten

• grated parmesan140g g

  cheese

• nutmeg↗1⁄2

  grated

• artichoke hearts400g g

  drained and halved

• SunBlush tomato↗85g g
• pack filo pastry↗270g g
• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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. 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 each sheet.

4. 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.