Ingredients
Method
1.Preheat oven to 180°C.
2.Melt the butter in a saucepan, then add the shallots and cook until soft. Add the garlic and cook for 2-3 minutes, then add the artichokes and thyme to warm through. Add the wine and simmer for 1 minute. Add the cream and bring to the boil, then reduce until the mixture thickens enough to coat the back of a wooden spoon. Stir occasionally to prevent it from sticking.
3.Once reduced, add the olives and season to taste. Leave this mixture to cool while you prepare the pastry.
4.Brush a 25cm x 25cm tin or tray with a lip with melted butter. Lightly brush a sheet of filo pastry with butter, then lay it in the tin, allowing the edges to overhang. Brush another sheet and layer it over the top. Repeat with five more sheets, brushing butter between each. Pour the artichoke and olive mixture into the centre of the sheets, then fold the pastry edges into the middle. Butter the final sheet, then fold it in half and scrunch it up slightly. Place it over the top to cover the filling.
5.Bake for 20-25 minutes until golden brown. Leave to sit for 5 minutes to settle before slicing and serving.
Note
- Try replacing the artichokes with par-boiled or leftover potatoes for a cheaper version of the pie. – Use this filling to make smaller open-topped tarts for your next party!
