Spinach & Cheese Pie
Serves 6 as main, 12 as side
1kg frozen spinach
1/4C water
2tsp olive oil
2 red onions, chopped
300g low fat ricotta
200g reduced fat feta
3 eggs, lightly beaten
1/3C fresh herbs, chopped
1/3C toasted pine nuts
10 filo pastry sheets
1. Preheat oven to 180C and lightly grease a 20×30cm baking dish. Microwave spinach & water in a large bowl for 3-4 minutes or until completely defrosted and then drain thoroughly.
2. Heat oil in a large frying pan over medium heat and cook onions for 2 minutes or until soft. Add spinach and stir to combine. Cool slightly before stirring through cheeses, eggs, herbs & nuts.
3. Place 1 sheet filo pastry in the base of the greased baking dish, allowing edges to overhang sides. Spray with olive oil spray and cover with another sheet of filo pastry. Repeat until there are 5 sheets filo pastry in the base of the baking dish. Spoon in spinach filling and sprinkle with black pepper.
4. Tear another 5 filo pastry sheets into 5cm wide strips. Scrunch each strip into a loose ball and arrange over filling to cover. Lightly spray with olive oil and bake for 35-40 minutes until filling is cooked and pastry is golden on top. Cool for 10 minutes before cutting.
Nutrition Information: (per 6 or 12 serves)
Energy 1620 or 810kJ, Protein 26.8 or 13.4g, Fat (Total) 21.6 or 10.8g (Saturated) 7.4 or 3.7g, Carbohydrates (Total) 17.3 or 8.7g (Sugars) 3.9 or 2g, Dietary Fibre 9.5 or 4.8g, Sodium 829.3 or 414.7mg. 2.6 or 1.3 serves of Vegetables.
(Adapted from: Recipes+, Issue 14 - Jan/Feb 2007)
