Rukmini Iyer's artichoke, olive, and feta pithivier offers a visually stunning and delicious meat-free main course that is surprisingly quick and easy to prepare. This recipe transforms simple ingredients into an elegant dish perfect for any table, with a flaky puff pastry crust encasing a savory filling of creamy cheeses, briny olives, and tender artichokes.
A Beautiful and Moreish Vegetarian Centerpiece
Pithiviers traditionally feature a circular shape that looks absolutely beautiful when served. For this recipe, you can use circular all-butter puff pastry sheets or cut regular puff pastry into circles to achieve the classic appearance. However, using a large rectangular format works equally well and provides more generous portions. Either way, the result is a golden-brown pastry filled with a flavorful mixture that everyone will want to try.
Key Ingredients and Flavor Profile
The filling combines baby spinach, flat-leaf parsley, ricotta, crumbled feta, chopped pitted olives (preferably green), roughly chopped jarred artichokes, and fresh lemon juice. The feta and olives provide enough saltiness that additional salt may not be necessary, though you can adjust to taste. The lemon juice and parsley work together to lift and brighten the flavors, creating a balanced and moreish combination.
Step-by-Step Preparation Instructions
Begin by preheating your oven to 200°C (180°C fan)/390°F/gas 6 and lining a baking tray. Prepare the spinach by microwaving it for two minutes or pouring hot water over it to wilt, then squeeze out excess moisture and chop roughly. In a bowl, mix the parsley, ricotta, feta, olives, artichokes, and lemon juice, then stir through the chopped spinach. Taste and adjust seasoning with salt or more lemon juice if desired.
Assembling and Baking the Pithivier
Unroll the puff pastry sheets and place one on the lined tray. Spread the spinach and cheese mixture evenly over the sheet, leaving a 2cm border around the edges. Gently lay the second pastry sheet on top and pinch the edges together to seal. Brush the top with beaten egg, cut a small steam hole in the center, and create a swirling pattern from the middle to the outside edge for decoration.
Bake for 25-30 minutes until the pastry is evenly golden brown and cooked through. Serve hot, perhaps accompanied by a fresh green salad for a complete meal.
Why This Recipe Stands Out
This artichoke, olive, and feta pithivier represents the type of meat-free main that appeals to both vegetarians and meat-eaters alike. With just 10 minutes of prep time and 30 minutes of cooking, it delivers impressive results with minimal effort. The combination of textures and flavors—from the flaky pastry to the creamy, tangy filling—makes it a standout dish for any occasion.
