Ingredients
12 sheets filo pastry
100g butter, melted
200g sliced champagne leg ham
290g jar avjar relish
1 cup grated Tasty cheese
230g jar marinated, quartered artichoke hearts, drained
½ cup drained semi-dried tomatoes
220g tub cherry bocconcini, drained
Baby rocket leaves, to serve
Method
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Invert base of a 22cm round springform pan (base measures 21cm). Grease base and side of pan.
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Layer six sheets of pastry together, brushing in between each layer with butter. Lift pastry into prepared pan to line base and up the side. Lightly press.
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Repeat layering with remaining pastry and butter, placing pastry into pan at the opposite angle.
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Arrange ham over base. Spoon over relish. Sprinkle evenly with cheese. Top with artichokes, tomatoes and bocconcini. Fold over-hanging pastry over filling, scrunching the edge. Brush remaining butter over pastry. Place pan on an oven tray.
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Cook in a moderate oven (180C) for about 50 minutes, or until golden brown. Remove from oven. Stand for 15 minutes.
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Remove side of pan. Serve warm pie with rocket.
