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Spinach & artichoke filo pie
- 2 small leeks , very thinly sliced
- 50g butter , plus a knob
- 400g frozen leaf spinach , thawed and well drained and chopped
- 250g tub ricotta cheese
- 4 large eggs , beaten
- 140g grated parmesan cheese
- 12 nutmeg , grated
- 400g can artichoke hearts , drained and halved
- 85g SunBlush tomatoes
- 270g pack filo pastry
- 2 tbsp olive oil
Directions:View on BBC Good Food
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