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Spinach & artichoke filo pie
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 egg, 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
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