- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Advanced
Ingredients
- 2 tablespoons olive oil
- 1 bunch English spinach, ends trimmed, roughly chopped
- 220g kefalotyri cheese
- 200g low-fat fresh ricotta
- 2 eggs
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh continental parsley
- 8 sheets filo pastry (Antoniou brand), halved crossways
- 2 ripe tomatoes, chopped
- 8 sprigs fresh continental parsley, leaves picked
Method
- Step 1Preheat oven to 220°C. Grease four 250ml (1-cup) ovenproof ramekins with oil. Wash spinach and place in a saucepan. Cook, covered, over medium heat for 2 minutes or until wilted. Drain. Squeeze out excess moisture.
- Step 2Crumble 60g of kefalotyri and reserve. Grate remaining kefalotyri and combine with ricotta, eggs, garlic, oregano and parsley. Stir in spinach.
- Step 3Layer 4 pieces of pastry placing at angles and brush top with a little oil. Press oil-side down into a ramekin. Repeat with remaining pastry.
- Step 4Spoon spinach mixture into pastry cases. Sprinkle with reserved crumbled kefalotyri. Place ramekins on a baking tray. Bake in preheated oven for 15 minutes or until mixture is set and pastry is golden brown. Serve with combined tomatoes and parsley.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2079 kj
Energy
31g
Fat Total
14g
Saturated Fat
5g
Fibre
31g
Protein
176mg
Cholesterol
952.91mg
Sodium
4g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Kefalotyri is a hard Greek cheese. You can substitute with a hard Greek feta.
- Author: Jane Charlton
- Image credit: Con Poulos
- Publication: Australian Good Taste
0
