525 g/1 lb 2 oz baby potatoes, sliced into ¼ inch thick discs
500 ml water
a pinch of saffron
6 tablespoons olive oil
1 teaspoon bouillon paste
5 cloves of garlic, smashed with the flat of a knife
2 cloves of chopped garlic
2 12 oz packages of frozen artichoke hearts, defrosted (or you can use well-drained canned ones)
½ cup chopped green olives
2 cloves chopped garlic
118 ml/ ½ cup heavy cream
1 oz, or about ¼ cup pine nuts
a package of filo pastry, defrosted
Instructions
Place the sliced potatoes, water, and saffron in a medium pan with the bouillon paste and the smashed garlic cloves. Bring to a simmer and cook for about 20 minutes, of until the potatoes are soft and golden yellow.
Meanwhile, slice the artichoke hearts into segments that are as thick as the potato discs. In a non-stick frying pan over medium high heat, heat a tablespoon of olive oil and add the sliced artichokes. Cook until they begin to brown. Resist the desire to move them around, as they will disintegrate. Add the olives and the 2 cloves of chopped garlic. Season with salt and pepper.
Add the artichoke mixture to the pot with the potato/saffron mixture. Add the cream and the pine nuts, and stir gently to combine. Try not to break up the artichokes and potatoes, though some crumbling is inevitable and desirable.
Heat your oven to 375 F/190 C. Lightly oil a springform pan and unroll the filo pastry. Pour about 4 tablespoons of olive oil in a small bowl, and get out your pastry brush if you have one. (Fingers can do in a pinch.)
Press a sheet of filo into the springform pan, allowing the filo to drape over the edges. Brush the filo with olive oil, and repeat with 3 more layers of pastry. Add the filling, and fold over the edges to form a rough and crinkly top.
Brush the top of the pastry with olive oil, and put the pie in the oven for about 25-30 minutes, or until top is golden brown. If your pastry tears in assembly or you want to be cautious, place a baking sheet under the pie to catch drips. Watch closely at the end, as you don't want the delicate flakes of filo on top to burn.
Remove from oven and cool on rack for about 10 minutes. Carefully unmold the springform to reveal the pie. Note that this can be served hot or cold, and leftovers last in the fridge for 3-4 days (if you can keep it around that long). Serve with a green salad, minted peas, or grilled asparagus.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/artichoke-and-saffron-pie/