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Essential Olive Oil500ml
500mlItem price
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99p/100mlA super easy and delicious recipe. The artichoke, spinach and stilton go together perfectly, and the pine nuts give extra depth of flavour and texture.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220˚C, gas mark 7. Heat the oil in a frying pan and cook the onion over a medium-low heat with a pinch of salt for 20 minutes until soft and golden. Meanwhile, put the spinach, a pinch of salt and a splash of water in a large pan over a low heat, until wilted. Strain, squeeze out any excess water, then leave in the colander.
While the onion is cooking, unroll the pastry on a baking sheet and score a 3cm border; brush the border with beaten egg. Prick the inner rectangle with a fork. Bake for 10 minutes. Push the middle down if it has puffed up.
Spread the artichoke purée over the inner rectangle. Add the spinach and onion. Scatter over the stilton and pine nuts. Brush the border with egg again then bake for 15 minutes until golden and the cheese has melted. Serve with a green salad, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,473kJ/ 596kcals |
---|---|
Fat | 45g |
Saturated Fat | 18g |
Carbohydrates | 30g |
Sugars | 4.7g |
Fibre | 6.2g |
Protein | 16g |
Salt | 1.6g |
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