SKINNY SPANAKOPITA

SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 1788kj COST $$$$$

40g butter 4 green onions, chopped 4 garlic cloves, crushed 2 tsp ground cumin 1 bunch oregano, leaves picked 2 bunches silverbeet, leaves stripped, chopped 1 bunch parsley, leaves picked, chopped 150g reduced fat ricotta, crumbled 150g reduced fat feta, crumbled 3 eggs, whisked finely grated zest, juice 1 lemon 8 sheets filo pastry mixed salad, lemon wedges, to serve Preheat oven to moderate, 180°C. Lightly spray an 18 x 28cm slice pan with oil. In a large frying pan, melt half butter on medium. Saute onion and garlic 1-2 mins until tender. Add cumin and oregano and cook, stirring, 30 secs.

Transfer to a large bowl. Add remaining butter to same pan. Cook silverbeet, covered, 2-3 mins, shaking occasionally until wilted. Drain off any excess liquid and add to bowl with onion.

Add parsley, cheeses, eggs, lemon zest and juice. Season to taste. Stir until well combined.

Place one sheet of filo in pan to line, allowing excess to hang over sides. Lightly spray with oil. Add 3 more sheets, spraying with oil between each. Spread over silverbeet mixture. Layer remaining filo on top spraying with oil as before. Roll edges over to make a border. Spray with oil.

Bake 35-40 mins until golden and crisp. Serve in portions with salad and lemon wedges.