BUDGET TIP Omit dill. Add extra parsley instead
SERVES 4 PREP 15 minutes COOK 35 minutes NUTRITION 1698kJ; 20g fat (11g sat); 15g protein; 29g carbohydrate; 9g fibre a serve COST $3.50 a serve
½ cup water
1 bunch Tuscan cabbage, leaves shredded
1 bunch silverbeet, leaves shredded 250g reduced-fat cottage cheese 200g reduced-fat fetta, crumbled 3 eggs, lightly whisked
2 green onions, thinly sliced
½ cup finely chopped flat-leaf parsley 2 tablespoons chopped dill
4 cloves garlic, crushed
2 teaspoons finely grated lemon zest 2 tablespoons lemon juice, plus wedges, to serve
8 sheets filo pastry, halved Cooking oil spray
1 tablespoon poppy seeds
Greek salad, to serve (optional)
1 Preheat oven to 180ºC/160ºC fan-forced. Grease a 2.5-litre (10-cup) ovenproof baking dish. Heat half the water in a large saucepan over moderate heat. Add cabbage; cook, tossing, for 1 minute or until just wilted. Drain; transfer cabbage to a colander. Repeat with remaining water and silverbeet. Cool. Using hands, squeeze to remove any excess water.
2 Combine cabbage, silverbeet, cottage cheese, fetta, egg, green onion, parsley, dill, garlic, zest and juice in a large bowl. Transfer mixture to prepared dish; level surface. Scrunch each piece of filo into a ball. Arrange over top of silverbeet mixture in dish. Spray with oil; sprinkle with poppy seeds. Bake for 30 minutes or until golden.
3 Serve with Greek salad (if using) and lemon wedges.