Try this vegetarian spinach and ricotta pie for an easy midweek meal.
Ingredients
- Olive oil cooking spray
- 75g baby spinach
- 3/4 teaspoon dried mixed herbs
- 4 sheets filo pastry
- 100g fresh ricotta, crumbled
- 2 eggs, lightly beaten
- 1/2 cup milk
- 50g feta, crumbled
- 1 tablespoon pepitas
- Mixed salad, to serve
Method
- Step 1Spray a large frying pan with oil. Heat over medium-high heat. Add spinach and ½ teaspoon mixed herbs. Cook for 1 minute or until spinach just wilts. Set aside to cool slightly.
- Step 2Meanwhile, preheat oven to 200C/180C fan-forced. Lightly grease 4 holes of a 6-hole, ¾ cup-capacity non-stick muffin pan. Spray 1 sheet of filo with oil. Fold in half lengthways. Cut in half crossways. Place filo pieces on top of each other to form a cross. Press into 1 hole of prepared pan, scrunching edge of pastry slightly. Repeat with remaining filo pastry.
- Step 3Combine spinach mixture, ricotta, egg, milk and ¾ of the fetta in a bowl. Season with salt and pepper. Divide mixture between pastry cases. Combine pepitas and remaining mixed herbs and fetta in a bowl. Sprinkle over filling.
- Step 4Bake for 20 to 25 minutes or until filling has just set and pastry is golden. Serve with salad.
- Low sodium
- Vegetarian
Nutrition
832 kj
Energy
12g
Fat Total
5.6g
Saturated Fat
1.7g
Fibre
11g
Protein
109mg
Cholesterol
395mg
Sodium
10.8g
Carbs (total)
All nutrition values are per serve
- Author: Tracey Meharg
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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