Autumn lamb makes a wonderful match with the soft textures of cheese and spinach.
Ingredients
- 2 teaspoons olive oil
- 400g lamb mince
- 2 garlic cloves, crushed
- 300g baby spinach
- 1 cup reduced-fat ricotta cheese
- 4 eggwhites, lightly beaten
- 2 tablespoons finely chopped fresh dill
- 100g low-fat feta, crumbled
- 1/4 cup finely grated parmesan cheese
- 3 sheets filo pastry
- olive oil cooking spray
- salad leaves, to serve
Method
- Step 1Grease a 6cm-deep, 22cm springform pan. Line base and side with baking paper. Preheat oven to 200°C/180°C fan-forced.
- Step 2Heat oil in a saucepan over medium heat. Add lamb and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Stand for 10 minutes to cool. Lightly press with paper towel to remove excess moisture. Place mixture in a large bowl.
- Step 3Add ricotta, eggwhites, dill, feta and parmesan. Season with pepper. Stir to combine. Roll up filo sheets. Thinly slice into ribbons. Spoon lamb mixture into prepared pan. Top with filo.
- Step 4Spray filo with oil. Place pan on a baking tray. Bake for 50 to 55 minutes or until filling is set and pastry golden brown. Cool for 15 minutes. Serve with salad leaves.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1250 kj
Energy
17g
Fat Total
8g
Saturated Fat
1g
Fibre
29g
Protein
78mg
Cholesterol
470.05mg
Sodium
2g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Wrap pan in plastic wrap at end of step 3. Freeze for up to 3 months.
To cook: Preheat oven to 200C/180C fan-forced. Remove plastic wrap. Spray filo with oil. Place pan on baking tray. Bake for 1 hour 20 minutes or until heated through.
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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