Artichoke & Spinach Filo Pie

Served with potato gratin, spring greens, carrot puree

  • Mixing bowls
  • Saucepans
  • Frying pan
  • Fine grater
  • Loose based baking tin (at least 20cm)
  • Hand blender/food processor
  • Ovenproof dish
  • Olive oil
  • Salt & pepper
  • Artichoke
  • Spinach
  • Leeks
  • Eggs
  • Ricotta cheese
  • Parmesan
  • Filo Pastry
  • Sun-blushed tomatoes
  • Carrots
  • Spring greens
  • Potatoes
  • Double cream
  • Garlic
  • Butter
  • Nutmeg

Our artichoke filo pie is more than just a ‘vegetarian option’, it’s one of our favourites. Perfectly crispy filo pastry filled with a creamy and flavourful centre. Beautiful to look at but even more beautiful to eat.


Ricotta cheese and parmesan is combined with artichoke, spinach, leeks and sun-blushed tomatoes (stirred through for a hint of sweetness) which is then all encased in delicate filo pastry and cooked until perfectly golden. Served with creamy potato gratin, spring greens and buttery carrot puree.