SPANAKOPITA

SERVES 4 PREP 15 MINS COOK 35 MINS

• 1 bunch Tuscan cabbage, leaves stripped, shredded

• ½ cup water

• 1 bunch silverbeet, leaves stripped, shredded

• 250g reduced-fat cottage cheese

• 200g reduced-fat feta, crumbled

• 3 eggs, whisked

• ½ bunch green onions, thinly sliced

• ½ bunch parsley, finely chopped

• ½ bunch dill, chopped

• 4 garlic cloves, crushed

• finely grated zest, juice 1 lemon, plus wedges to serve

• 8 sheets filo pastry, halved

• 1 tbsp poppy seeds

• Greek salad, to serve

1 Preheat oven to 180°C. Lightly grease a 10-cup casserole dish.

2 In a large saucepan, cook cabbage with half the water on medium, tossing until just wilted. Repeat with silverbeet and remaining water.

3 In a large bowl, combine cabbage, silverbeet, cottage cheese, feta, eggs, green onion, herbs, garlic, lemon zest and juice. Season and toss to combine.

4 Transfer to a dish. Lightly scrunch each piece of filo and arrange on top of cabbage mixture. Spray lightly with olive oil and sprinkle with poppy seeds.

5 Bake 25-30 mins until cooked through and golden. Serve with Greek salad and lemon wedges.