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This Italian pie is full of robust flavours such as artichokes, spinach, parsley and ricotta - and is perfect for vegetarians.
Per serving: 401kcals, 22.5g fat (7.5g saturated), 19.6g protein, 32.5g carbs, 2.9g sugar, 0.6g salt
Try a fruity, young, rich rosé or the lightest soft red.
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I made this pie for a diiner party because I have a veggie friends (there's always one!) and it went down a storm with carnivores and all. It was filling and the eggs give you the 'meaty' protein hit you need, and the pastry was really crisp. And it looks really impressive when it's cut open. I think I'll try cracking in quails eggs next time tho, s everyone gets a little egg in their slice!
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