LEEK & GLOBE ARTICHOKE PIE
Make this Greek-inspired pie as a centrepiece dish for a special occasion. Encased in fabulous filo pastry, it's packed with leeks, artichokes and cheese
Provided by Diana Henry
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
- Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
- Clear a big space on your work surface or kitchen table - you're going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
- Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don't roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
- Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
- Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that's already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.
Nutrition Facts : Calories 440 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 15 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE
I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)
Provided by Kiwiwife
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute artichokes in olive oil til softened.
- season with garlic salt.
- While artichokes cool slightly, in bowl beat eggs.
- grate mozzarella cheese into eggs then add artichoke mixture & mix well.
- Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
- Bake at 350 for 1 hour.
- Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
- This also reheats in microwave nicely the next day for breakfast lunch & dinner!
ARTICHOKE PIE
Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.
Provided by Lisa Bianco
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
- Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
- Bake in preheated oven for 45 minutes, or until crust begins to brown.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g
ARTICHOKE PIE
This is extremely easy to make and always a big hit! It makes a great appetizer or side dish! I love artichoke hearts!
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over medium heat.
- Saute garlic until it starts to brown.
- Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
- When heated through, transfer half of artichoke mixture to pie crust.
- Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
- Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
- Sprinkle chopped tomato, if using, over top.
- Bake in preheated oven for 45 minutes, or until crust begins to brown.
- Enjoy!
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