Melt-in-your-mouth squares of spinach-filled pastry make a delicious, light Sunday lunch or dinner.
Ingredients
- Olive oil, to grease
- 750g frozen spinach, thawed
- 80ml (1/3 cup) extra virgin olive oil
- 1 bunch spring onions, ends trimmed, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 eggs, lightly whisked
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh coriander
- 200g feta, crumbled
- 30g (1/3 cup) coarsely grated parmesan
- 4 sheets filo pastry
- Tamar Valley Greek Style Yoghurt, to serve
- Salad, to serve
Method
- Step 1Preheat oven to 200°C. Brush a 3cm-deep, 23 x 30cm baking dish with oil to lightly grease. Use your hands to squeeze excess liquid from the spinach.
- Step 2Heat 2 tablespoons of oil in a large frying pan over low heat. Add the onion, garlic, ground coriander and cumin and cook, stirring occasionally, for 10 minutes or until the onion is soft.
- Step 3Stir in the spinach. Transfer to a large heatproof bowl. Stir in the egg, mint, dill, fresh coriander, feta and parmesan. Season with salt and pepper.
- Step 4Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent the filo from drying out). Brush 1 sheet of filo with oil. Top with another sheet and brush with oil. Repeat with another sheet of filo and oil. Line the prepared dish with the filo stack, allowing the sides to overhang.
- Step 5Spoon the spinach mixture over the filo in the dish. Brush remaining filo sheet with oil and fold in half. Place over the spinach mixture. Press to enclose filling. Fold over edges to seal. Brush with oil.
- Step 6Bake the pie in oven for 25-30 minutes or until crisp and golden. Cut into slices and divide among serving plates. Top with a dollop of yoghurt and season with pepper. Serve with salad.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
964 kj
Energy
18g
Fat Total
6g
Saturated Fat
2g
Fibre
11g
Protein
74mg
Cholesterol
466.83mg
Sodium
1g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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