SPANAKOPITA BITES

PREP 25 MINS COOK 25 MINS SERVES 8 AS A SNACK

280g baby spinach leaves

2 Tbsp water

¼ cup cottage cheese

40g reduced-fat feta, crumbled 2 Tbsp finely grated parmesan 1 egg white (from 60g egg)

1 tsp lemon zest

1 tsp dried oregano

¼ tsp freshly ground black pepper Pinch cayenne pepper

4 sheets filo pastry

1 Tbsp olive oil

1 Add the spinach and the water to a large saucepan. Cook, stirring often, over high heat for 5 minutes or until the spinach wilts. Drain and set aside to cool for 10 minutes.

Press firmly on the spinach with paper towel to remove as much moisture as possible.

2 Combine the spinach, cottage cheese, feta, parmesan, egg white, zest, oregano, black pepper and cayenne in a large bowl.

3 Put 1 filo sheet on a work surface and brush lightly with oil. Top with a second sheet of filo and brush with oil. Continue layering to form a stack of 4 oiled sheets. Working from the long side, cut the stack of filo sheets into eight 13cm-wide strips. Cut strips in half crosswise to form 16 (13cm wide) strips. Spoon about 1 Tbsp filling onto 1 short end of each strip. Fold 1 corner over filling to create a triangle; continue folding back and forth to end of strip, creating a triangleshaped filo packet.

4 Preheat an air fryer to 190°C. Lightly coat fryer basket with cooking spray.

5 Arrange 8 packets, seam sides down, in basket and lightly spray with cooking spray. Cook for 12 minutes, turning packets over halfway through, until the filo is deep golden brown and crispy. Repeat with remaining packets.

Nutrition info

PER SERVE 345kJ, protein 6g, total fat g (sat. fat 2g), carbs 4g, fibre 1g, sodium 190mg • Carb exchanges ½ • GI estimate medium • Lower carb