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Artichoke, spinach and cheese pie

• Janine Ratcliffe

Published: March 4, 2019 at 7:14 PM

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Serves 4-6

Easy

Total time: 1 hr and 20 mins

+ cooling

A star rating of 5 out of 5.2 ratingsRate

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Take your cheese pie up a notch with spinach and marinated artichokes. Serve this crumbly, moreish savoury pie with a simple green salad for an easy midweek meal

Vegetarian

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Try this artichoke, spinach and cheese pie, then check out our cheese and onion pie, cheese and potato pie, vegetable pie, mini leek and potato pies and more comforting vegetarian pie recipes.

We've also got more delicious vegetarian recipes to try, including a vegetarian quiche, vegetarian wellington and vegetarian shepherd's pie.

Ingredients

Nutrition

• 250g baby spinach

  chopped

• 2 tbsp butter

• 1 onion

  finely chopped

• 1 clove garlic

  crushed

• 1 tbsp plain flour

  plus extra for dusting

• 100ml whole milk

• 200g pack Odysea marinated artichoke quarters

  drained and roughly chopped

• 100g mature cheddar

  grated

• 25g parmesan or grana padano (or veggie alternative)

  finely grated

• 2 eggs

• 500g block shortcrust pastry

Nutrition: per serving

• kcal599
• fat37.6g
• saturates17.5g
• carbs46.4g
• sugars3.5g
• fibre4.8g
• protein16.2g
• salt2g

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Method

• step 1

  Heat the oven to 190C/fan 170C/gas 5. Put the spinach in a colander and pour over a kettle of boiled water to wilt it. Cool, then squeeze out as much water as possible. Leave to dry on kitchen paper.

• step 2

  Heat the butter in a pan and cook the onion and garlic for 5 minutes until soft. Stir in the flour and cook for 2-3 minutes, then gradually stir in the milk until you have a thick sauce. Add the spinach and stir until coated then take off the heat and stir in the artichokes, cheeses and one of the eggs. Season and cool.

• step 3

  Cut off 1/3 of the pastry. Roll out the larger piece on a lightly floured worksurface to the thickness of a 20p and use it to line the base and sides of an approximately 22cm-round, 4cm-deep cake tin, leaving an overhang. Roll out the remaining pastry to make a lid.

• step 4

  Tip the filling into the shell then beat the other egg and glaze the edge. Drape the lid over the top and press down to seal. Use scissors to cut around the pie leaving a double overhang of 1cm. Crimp together. Glaze the top of the pie and cut a round airhole in the centre.

• step 5

  Bake for 40-45 minutes or until deep golden. Leave in the tin for 20 minutes before cutting into wedges. Eat with a green salad, if you like.

Check out more of our best savoury pie recipes

Authors

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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