This article was written for Annabel & Grace, which is now part of Rest Less.
For something that looks deliciously fattening, this scrummy Spinach & Ricotta pie is only 189 calories per serving. Can be served warm or cold – with some fresh green salad leaves dotted with baby beetroot and an olive oil/balsamic dressing – for an easy peasy supper or weekend lunch.
SPINACH & RICOTTA PIE
Servings
6
servingsIngredients
Medium onion, finely chopped
2 garlic cloves, peeled and crushed
250g baby spinach
Egg
Half tspn freshly grated nutmeg
250g ricotta (or a vegetarian alternative), drained
100g feta (or a vegetarian alternative) cheese
4 sheets filo pastry (38 x 30cm)
Directions
- Heat a drizzle of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
- Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
- Spray a 20cm loose-based cake tin with a little oil. Line with the filo sheets, leaving excess pastry overhanging and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Spray generously with oil. Bake for 25-30 minutes until golden brown and crisp. Serve warm or cold.
Like to see more easy ‘tried & tasted’ recipes using spinach? CLICK HERE