- Prep:1 hrs 15 mins
- Serves 8
- A challenge
Nutrition per serving
- kcal 574
- fat 38g
- saturates 17g
- carbs 47g
- sugars 0g
- fibre 4g
- protein 14g
- salt 1.05g
- 450g plain flour
- 2 medium eggs, lightly beaten
- 3 tbsp extra-virgin olive oil
- 225g butter
- 3 tbsp extra-virgin olive oil, plus a little more if needed
- 1 onion, finely diced
- 1 garlic clove, very finely chopped
- 400g bag washed and prepared spinach
- 400g can cooked artichoke bottoms or hearts in brine or oil (not the pickled type in vinegar), well drained and halved
- 6 medium eggs, boiled for 6 minutes
TipGood Food Know-How
The boiled eggs for the pie need to be just set as they will carry on cooking while the pie is in the oven. Put the eggs in a pan of boiling water, and boil for exactly 6 minutes. Refresh under the cold tap and peel carefully (crack the egg at one end, rather than in the middle, to make this easier).
Up to a day ahead, make the pastry by rubbing the flour and butter together with your fingers until you have achieved a crumbly texture. Mix the eggs, olive oil and 1?2 teaspoon salt with the flour – if the pastry is too crumbly, add 1 tablespoon warm water. Wrap the pastry in cling film and put in the fridge to chill for at least an hour and up to a day ahead.
On the day, prepare the filling. Heat 1 tablespoon of the olive oil in a large frying pan or wok, tip in the onion and fry over a medium heat for 4-5 minutes until lightly coloured and softened. Stir in the garlic and continue cooking for a further 2 minutes. Tip this mixture into a large bowl.
In the same pan, heat another tablespoon of the oil and cook the spinach in batches for 3-4 minutes until wilted, tipping each batch into a colander to drain (you may need to add a little more oil to the pan after the second batch).
When all the spinach is cooked, heat another tablespoon of oil in the pan and fry the artichokes for 3-4 minutes until they begin to brown. Tip the artichokes and drained spinach into the bowl of onion and garlic, mix thoroughly and season generously. Cover and leave to cool.
Boil and peel the eggs, then immerse in a bowl of cold water and keep in the fridge.
In the afternoon, preheat your oven to 190C/Gas 5/fan oven 170C. Divide the pastry in two, one piece a little larger than the other. Roll out a 35cm/14in disc and a 30cm/12in disc and trim the edges. If you are feeling creative, use the trimmings to make decorative pastry leaves.
Lightly oil a shallow, loose-bottomed 25cm/10in flan tin and line it with the larger pastry disc, making sure that you have an even rim protruding slightly above the side of the tin. If your pastry begins to crack, patch it up with some of the trimmings. Spoon the filling into the case. Remove the eggs from the water and dry gently. Cut in half and push them, cut side up, into the filling. Brush the protruding pastry rim with a little oil and use the remaining disc as a lid, crimping the edges together neatly. Decorate with pastry leaves if you’ve made them and brush with more olive oil.
Bake the pie for about 30-35 minutes – the filling is fully cooked before baking, so it’s only necessary to bake long enough for the pastry to be fully cooked. Allow the pie to cool and serve at room temperature.