Rukmini Iyer's Artichoke Olive and Feta Pithivier
Rukmini Iyer presents a quick and easy recipe for an artichoke, olive, and feta pithivier, a simple yet moreish meat-free main that looks as wonderful as it tastes. Pithiviers are known for their beautiful appearance at the table, and this version offers a delightful combination of flavours with fresh lemon and parsley to lift the dish.
Recipe Details
This artichoke, olive, and feta pithivier requires just 10 minutes of preparation and 30 minutes of cooking time, serving four people. It's a versatile dish that can be made with circular all-butter puff pastry for a classic shape or with a big rectangle for more bang for your buck. Either way, it's filled with artichokes, olives, and feta, making it a 100% meat-free main that everyone will want to try.
Ingredients
- 100g baby spinach
- 15g flat-leaf parsley, finely chopped
- 200g ricotta
- 200g feta, crumbled
- 60g pitted olives (green preferred), chopped
- 120g jarred artichokes, roughly chopped
- ½ lemon, juiced
- Salt (optional)
- 2 320g rolls puff pastry (ideally all butter)
- 1 egg, beaten
Instructions
- Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray.
- Place the spinach in a heatproof bowl, cover with a plate, and microwave on high for two minutes. Alternatively, if you don't have a microwave, put the spinach in a colander in the sink and pour over hot water from a kettle until the leaves are wilted.
- Allow the spinach to cool for a few minutes, then use a clean tea towel or kitchen paper to squeeze out excess water and chop roughly.
- In a bowl, mix the parsley, ricotta, feta, olives, artichokes, and lemon juice. Stir through the chopped spinach and taste, adding salt and more lemon juice if needed. Note that the feta and olives often provide enough salt.
- Unroll the puff pastry sheets and place one on the lined tray. Spread the spinach and ricotta mixture all over the sheet, leaving a 2cm border around the edge.
- Gently lay the second pastry sheet on top and pinch the edges together. Brush the top with the beaten egg, then use a sharp knife to cut a small steam hole in the middle. Cut a swirling pattern from the middle to the outside edge.
- Bake for 25-30 minutes until the pastry is evenly golden brown and cooked through. Serve hot, perhaps with a green salad.
This recipe is a fantastic option for those seeking a vegetarian main course that is both visually appealing and packed with flavour. It's easy to prepare and sure to impress at any meal.
