Leek, spinach and dolcelatte pithiviers

April 9, 2010 (Last Updated: January 11, 2019)
Leek, spinach and dolcelatte pithiviers recipe

TO DRINK: Ayama Chenin Blanc 2009, with hints of lime and litchi and a crisp, lingering aftertaste.

Leek, spinach and dolcelatte pithiviers

Serves: 4
Cooking Time: 1 hour 15 mins


  • 45ml (3 tbsp) olive oil
  • 5 leeks, thinly sliced
  • 2 garlic cloves, crushed
  • pinch of ground nutmeg
  • 100ml fresh flat-leaf parsley, chopped
  • 200g dolcelatte, crumbled
  • 2 large egg yolks, lightly beaten
  • 1 x 400g sheet puff pastry
  • 1 large egg, lightly beaten, for brushing
  • 200g baby spinach, blanched and chopped
  • 1 x 410g can artichoke hearts, drained and chopped



Heat the oil in a large frying pan and sauté the leeks and garlic until soft.


Transfer the leek mixture to a mixing bowl and stir in the nutmeg, parsley, dolcelatte and egg yolks.


Roll out the puff pastry on a work surface and cut out 16 x 12cm circles. Place 8 circles on a lined baking tray and brush with the beaten egg.


Divide the spinach between the circles, leaving a 1cm border around the edges.


Top with the leek mixture and artichokes and cover with the remaining pastry circles.


Press the edges together to enclose the filling. With a fork, mark the edges neatly and, if you like, score the top with patterns. Brush with the remaining beaten egg and refrigerate for about 30 minutes.


Preheat the oven to 200°C.


Bake the pies until cooked and golden, about 20 minutes.



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