Artichoke, spinach and cheese pie
- Preparation and cooking time
- Total time
- + cooling
- Serves 4-6
- 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
- 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.