meat-free month

Yummy meals that might tempt you to go veggie

SPINACH & RICOTTA SPANAKOPITA

Takes 1hr 20min serves 8

250g filo pastry 3tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed 500g frozen spinach 250g ricotta 1 egg, beaten 1⁄4tsp nutmeg, grated 200g feta cheese, diced 30g pine nuts

Preheat oven to 200°C/fan 180°C/ Gas 6. Lay a sheet of the filo pastry in a lined 20cm flan tin. Brush with oil and repeat with four more sheets to cover the base and sides, trimming off any excess. Bake for 10min until pale golden. 2 Heat 1tbsp olive oil in a pan and fry the onion for 3min, then add the garlic and fry for 1min. 3 Meanwhile, microwave the spinach for 5min. Drain and squeeze out excess liquid. Add the onion and garlic to the spinach, mix in the ricotta, egg, nutmeg and feta then season well. 4 Spoon the mixture into the flan tin. Brush oil on the remaining four sheets of filo and crumple on top of the filling, pressing the edges into the sides. Scatter the pine nuts over the top and bake for 30-40min until the pastry is golden. Cover the top loosely with foil if it’s browning too quickly.