86 bbcgoodfood.com APRIL 2020
Leek & globe artichoke pie
Based loosely on the Greek pie
anginaropita, which contains
leeks, artichokes and cheese,
this is one of the best dishes
I’ve made in ages. I’ve baked
it in a coil shape, for no other
reason than it looks lovely.SERVES 6 PREP 30 mins plus cooling
COOK 40 mins MORE EFFORT V3 tbsp olive oil
3 leeks, trimmed, washed and
chopped into ine rings
1 onion, inely chopped
2 garlic cloves, inely grated
255g cooked artichoke hearts
(drained of oil), sliced
250g ricotta, drained
55g parmesan or vegetarian
alternative, grated
1 medium egg(^1) / 2 small bunch of dill, chopped
(^1) / 2 small bunch of parsley, chopped
250g pack ilo pastry (10 12 sheets)
85g butter, melted
(^1) / 2 tbsp sesame seeds
1 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 o the excess moisture. Add
the artichoke, then set aside to cool.
2 Mix the ricotta, parmesan, egg and
herbs together in a large bowl, then
tip in the cooled vegetables. Season
and mix with a fork.
3 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
another 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.
4 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.
5 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).
6 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.
GOOD TO KNOW calcium • ibre • 2 of 5-a-day
PER SERVING 440 kcals • fat 27g • saturates 13g •
carbs 30g • sugars 5g • ibre 6g • protein 15g • salt 1g
Cavolo nero, mushroom,
potato & fontina strudel
If you can’t find fontina, then
comté or gruyère will work well
in this recipe, too.
SERVES 6 PREP 30 mins
COOK 1 hr 30 mins
MORE EFFORT V
400g cavolo nero
olive oil, for frying
80g butter
1 onion, inely chopped
300g chestnut mushrooms, sliced
300g waxy potatoes, peeled
175ml crème fraîche
15g parmesan or vegetarian
alternative, grated
135g fontina cheese, chopped into
very small pieces, or grated comté
generous grating of nutmeg
175g ilo pastry (approximately
8 sheets measuring 29 x 38cm)
(^1) / 2 tbsp poppy seeds
1 Heat the oven to 200C/180C fan/
gas 6. Remove the tough ribs from
the cavolo nero and wash the leaves.
Plunge them into boiling water and
cook for 7 mins. Drain well, then set
the leaves aside to cool.
2 Squeeze the excess water from
the cavolo nero (you have to do this
really well or you’ll have watery
strudel), then roughly chop it and
put in a bowl.
3 Heat the oil and 15g of the butter
in a pan, then fry the onion for about
10 mins until soft and pale golden.
Mix with the cavolo nero. Season.
4 Add a little more oil to the pan and
cook the mushrooms over a high
heat so they get a good colour.
Cook for 10-15 mins until the water
comes out of the mushrooms and
has evaporated (if you don’t do this
your strudel will be soggy). Season
and add to the cabbage.
5 Cook the potatoes until tender,
by either steaming, boiling or
microwaving them, then cut into
slices the thickness of a pound coin.
Add the crème fraîche, parmesan,
100g of the fontina and the nutmeg
to the cavolo nero, then add the
potatoes and mushrooms and
season. Stir everything well.
6 Melt the rest of the butter. Lay
a sheet of filo on a large baking
sheet. Brush lightly with some of
the melted butter, then put another
sheet on top. Do this until you have
eight layers of filo.
7 With the long side of the baking
sheet towards you, spoon the filling
along the pastry, about 4cm in from
the edge. Sprinkle the remaining
cheese on top. Carefully roll the
filo and stu ng into a plump log
shape and tuck the ends underneath
to seal. If the package doesn’t seal
well, then use more filo sheets – one
sheet torn in half should be enough
- to wrap the ends.
8 Brush the strudel with more
butter, scatter over the poppy seeds
and put into the oven. Bake for
25 mins until golden brown.
GOOD TO KNOW calcium • vit c • 2 of 5-a-day
PER SERVING 473 kcals • fat 35g • saturates 20g •
carbs 24g • sugars 4g • ibre 5g • protein 14g • salt 1g