Spinach Pie with Artichoke


Spinach Pie with Artichoke

An excellent and sumptuous option for your vegetarian guests

  • Author: Ankit Prasad
  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Category: Vegetarian


  • Thinly sliced small leeks – 2
  • Artichoke heart – 400g can artichoke heart (halved and drained)
  • Ricota Cheeses – 250g
  • Large eggs – 4
  • Butter – 50g (also, a knob)
  • Grated Parmesan Cheese – 140g
  • Frozen leaf spinach – 400g (should be well chopped, thawed and drained)
  • Grated nutmeg half
  • SunBlush Tomato – 85g
  • Olive Oil – 2 tbsp
  • Filo Pastry – 270g


First and foremost, both the leeks need to be softened for about two minutes in the butter. Put the spinach into the pan and let it get thawed by covering and cooking for about 5-6 minutes.

Beat the eggs and ricotta with nutmeg, spinach mix, parmesan and seasoning in a different bowl. Also, stir in the tomatoes and artichokes.

Heat up the oven to 160C/gas 4 180C/fan. Carefully line the sides and base of a loose-based tin or 23 cm greased clip-sided tin with filo pastry. You then need to brush every sheet with oil lightly. With the oil-side down, properly keep it in the tin and leave the excesses to hang over the edge. After each sheet, turn the tin by a quarter turn.

Keep filling into the tin. Any excess pastry should be folded on the top of the pie. Make sure you are doing it one sheet at a time which gives it a ruffled effect. Keep baking for around one and a half hours till it is firm and golden.


  • Serving Size: 8
  • Calories: 371 kcal
  • Sugar: 1g
  • Sodium: 2.06g
  • Fat: 23g
  • Saturated Fat: 11g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 18g

Keywords: Spinach with Artichoke Pie

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