Creamy Spinach & Artichoke Pie
Moderate
6 Servings
20 minutes bake time
This spinach and artichoke pie is perfectly creamy and cheesy. An absolute crowd pleaser, it’s perfect for a cosy winter meal.
Ingredients
- 2 Packets gluten free Jus-Rol puff pastry
- 200g Baby spinach
- 1 Onion
- 1 Garlic clove
- 200g Drained tinned artichoke
- 100ml Milk
- 2 tbsp butter
- 1 tbsp plain flour
- 100g Cheese
- 30g Parmesan
- 1 Pinch of salt & pepper
- ¼ tsp garlic powder
- ½ tsp paprika
- ½ tsp dried chives
- 2 Eggs (one for the pie and one for an egg wash)
Equipment required
- 22cm pie dish or cake tin
- Colander
- Frying pan
- Knife
- Spatula
- Pastry brush
Method
- Preheat the oven to 180c (fan oven)
- Put the spinach in a colander and pour boiling water over it until it begins to wilt. Leave this to cool, then squeeze out any excess water and pat dry with a towel.
- In a pan, add your onion and garlic and cook until softened. Stir in the flour and cook for a few minutes. Add in the milk gradually and stir until you have a thick sauce. Add in your wilted spinach and stir well until everything is coated and remove from the heat.
- Add in the artichokes, cheese and one of the eggs. Add your seasonings and leave to cool.
- Unwrap your puff pastry and press into the bottom of your pie dish, cut off any excess around the edges. Tip the filling into the tin, then add your second sheet of pastry, trimming the edges. Crimp the edges together and cut an airhole into the centre.
- Bake in the middle of the oven for 40-45 minutes until golden brown. Once cooked, leave the pie to cool for 20-30 minutes.
