You’ll Need:

# 4-5 spring onions, finely chopped
# 6 artichokes, hearts only
# 6 tablespoons dill, finely chopped
# 3 eggs
# 1 teacup of olive oil
# 1 teacup of milk
# salt and pepper
# 1 teacup of grated parmesan cheese
# 1 lb 2 oz (half a kilo) puff pastry

Directions : # Heat the olive oil in a saucepan and sauté the onions until transparent
# Slice the artichoke hearts and add them to the saucepan along with the dill
# Add some water and cook gently for about 50-60 minutes until there is a small amount of water in the pan
# Transfer the artichoke mix into a bowl and allow to cool
# Beat the eggs and add them to the artichoke along with the cheese, milk, salt and pepper, stirring all the time
# Roll out the pastry into two sheets of about a quarter inch (half a centimeter) each
# Brush a shallow ovenproof dish with olive oil, then place one pastry sheet on the dish, covering both its bottom and its sides
# Pour the artichoke mixture into the dish and cover with the other pastry sheet
# Beat an egg yolk and use it to brush the pie cover
# Bake in a medium oven for about 45 minute