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
Invert base of a 22cm round springform pan (base measures 21cm). Grease base and side of pan.
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.
Repeat layering with remaining pastry and butter, placing pastry into pan at the opposite angle.
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.
Cook in a moderate oven (180C) for about 50 minutes, or until golden brown. Remove from oven. Stand for 15 minutes.
Remove side of pan. Serve warm pie with rocket.