SPINACH AND RICOTTA FILO PIE

Prep time 30 mins Cooking time 15 mins Makes 4

INGREDIENTS

200g baby spinach

320g low-fat ricotta

2 tsp finely grated lemon rind 4 green onion stalks, finely chopped 8 tsp finely chopped fresh dill 4 sheets filo pastry

Cooking oil spray

METHODS

Preheat oven to 200°C. Line a small oven tray with baking paper. Drop spinach into a medium saucepan of boiling water; drain immediately. Transfer to a bowl of cold water; drain well. Squeeze excess water from spinach; chop coarsely. Combine spinach, ricotta, rind, onion and dill in a small bowl; season to taste. Lightly spray one pastry sheet with oil. Fold the sheet in half to form a square. Spoon one-fourth of the mixture in the centre of pastry. Gather pastry around filling to partially enclose. Repeat the process with remaining pastry sheets and filling. Place the pies on tray, spray with a little more oil and bake for 15 mins or until golden. Serve hot.