meat-free month

Yummy meals that might tempt you to go veg­gie

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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.

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