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Pithiviers look absolutely beautiful at the table. For the classic shape, you can buy circular all-butter puff pastry (Picard does an excellent one, with two sheets in one packet) or cut regular puff pastry into circles. That said, it’s just as delicious and there’s more bang for your buck with a big rectangle. Either way, it’s filled with moreish artichokes, olives and feta, with fresh lemon and parsley to lift the flavours. It’s 100% the type of meat-free main that everyone else wants to try, too.

Artichoke, olive and feta pithivier

Prep 10 min
Cook 30 min
Serves 4

100g baby spinach
15g flat-leaf parsley, finely chopped
200g ricotta
200g feta, crumbled
60g pitted olives (green for preference), chopped
120g jarred artichokes, roughly chopped
½ lemon, juiced
Salt (optional)
2 320g rolls puff pastry (ideally all butter)
1 egg, beaten

Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray. Put the spinach in a heatproof bowl, cover with a plate and microwave on high for two minutes. (If you don’t have a microwave, put the spinach in a colander in the sink and pour over the water from a hot kettle, until the leaves are wilted.) Leave the spinach to cool for a few minutes, then use a clean tea towel or kitchen paper to squeeze out the excess water and chop roughly.

Mix the parsley, ricotta, feta, olives, artichokes and lemon juice in a bowl, stir through the chopped spinach and taste – add salt and more lemon juice if needed. (I find the feta and olives provide enough salt, so tend not to add any.)

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 all around the edge, then gently lay the second pastry sheet on the top and pinch the edges together. Brush the top of the pastry 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, as pictured.

Bake for 25-30 minutes, until the pastry is evenly golden brown and cooked through, and serve hot, perhaps with a green salad.