Ricotta and spinach pie: 7.22g fat per serve

Serving size: Serves 4-6
Cooking time: Less than 60 minutes
Special options: Low fat, Vegetarian
Course: Lunch, Main
Favourite flavours: Cakes/baking, Cheese

Per serve:
717kJ
7.22g fat
3.61g sat fat

INGREDIENTS

500g thawed and well-drained frozen spinach
250g low-fat ricotta
6 sliced green onions
2 lightly beaten eggs
¼ cup grated parmesan
¼ cup basil
¼ teaspoon ground nutmeg
8 sheets of filo
Salad, to serve

METHOD

Preheat oven to moderate, 180°C. Lightly grease a 23cm square ovenproof baking dish.
In a large bowl, combine spinach, ricotta, onions, eggs, parmesan, basil, and ground nutmeg. Season to taste.
Layer 4 sheets of filo lengthways into dish, spraying with oil after every second sheet.
Place 4 more sheets of filo in the opposite direction, spraying with oil as before — pastry will overhang dish.
Fill with spinach mixture. Fold filo over mixture to cover and spray with oil.
Bake for 35-40 minutes, until pastry is golden and crisp. Serve in squares with salad.

Top tip
This keeps well in the fridge for up to 4 days and can be eaten cold. If you want to reheat, do so in a slow oven, 150°C for 5-10 minutes.

For more low-fat recipes, see this week's Woman's Day (on sale May 11).

MESSENGER