
02. Sep
Spinach Ricotta Pie with Green salad*
Ingredients:
- 250g frozen chopped spinach, thawed
- 2 spiring onions, finely chopped
- 150g low-fat ricotta cheese, fresh
- 50g low-fat feta cheese, crumbled
- 1/2 tbsp oregano sprigs
- 2 eggs, lightly beaten
- 5 sheets filo pastry, halved (to make 10 half-half-sized sheets)
- 1 cup salad greens
- Lemon juice, salt and pepper
Recipe:
Preheat oven to 200C and grease a deep slice tray. Squeeze excess fluid from spinach, combine with spring onions, ricotta, feta, oregano and eggs in a large bowl and mix well. Brush sheet of pastry with oil, top with second sheet and brush with oil. Repeat with three more layers and place the pasty stack into the pan. Spoon in spinach mixture and flatten with a spoon. Place one sheet of pastry on top, spray with oil and layer with remaining pastry. Trim excess pastry and bake for 25 minutes or until golden. Serve with salad. Top salad greens with lemon juice, salt and pepper if desired.