HEALTHIER SPANAKOPITA

Preparation time 15 mins Cooking time 30 mins Serves 4

Extra virgin olive oil spray, to grease 500g silverbeet, white stalk removed and discarded, greenery finely chopped

1 leek, very thinly sliced

200g fresh ricotta

100g Greek-style feta

3 free-range eggs

2 Tbsp flat-leaf parsley

leaves, finely chopped

2 Tbsp dill, finely chopped

2 Tbsp mint, finely chopped Finely grated zest and

juice of 1 lemon

Sea-salt flakes and freshly ground

black pepper, to season

4 Tbsp extra virgin olive oil

4 sheets filo pastry

2 tsp sesame seeds Woolworths Greek Style

Yoghurt Natural, to serve STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Grease 4 wide, shallow 1-cup capacity ovenproof dishes with olive oil.

STEP 2 Put silverbeet and leek in a large bowl. Add 1 teaspoon water and cover with plastic wrap. Microwave on high for 1½ minutes. Set aside, covered, for 5 minutes. Strain liquid using a fine sieve and, when cool enough to handle, use your hands to squeeze out excess liquid.

STEP 3 Transfer silverbeet mixture to a large bowl. Add ricotta, feta, eggs, herbs, zest and juice. Season. Spoon mixture into prepared dishes.

STEP 4 Brush each pastry sheet with extra virgin olive oil. Roughly fold each sheet until just slightly wider than the diameter of the baking dishes, then place over filling, tucking in the overhanging pastry. Lightly spray pastry with a little water, or flick water on top of pastry using your fingers. Scatter with sesame seeds. Bake for 30 minutes or until pastry is golden and filling is cooked. Serve with yoghurt.