This healthy recipe from Sam Wood, Australia’s number one health and fitness program at home, is so good you will want to keep coming back for more and more.
Serves: 4 | Prep: 00:08 | Cook: 00:25
INGREDIENTS
- 350 g baby spinach
- 1 shallots stalk, finely chopped
- 360 g ricotta cheese
- 6 sprig(s) spring onion(s) chopped
- 1 clove garlic crushed
- 2 free range egg(s) lightly beaten
- 1 sprig mint (fresh) sprig, leaves picked
- 2 tablespoons dill (fresh)
- 1/4 teaspoon nutmeg (ground)
- 150 g Dodoni feta cheese
- 1 tablespoon coconut oil (extra virgin) melted
- 3 sheets filo pastry (or gluten free if required)
INGREDIENTS FOR SALAD
- 1 cucumber(s) chopped
- 2 tomato(es) chopped
- 1 bunch parsley (fresh) leaves picked
- 1 tablespoon lemon(s) juiced
METHOD
- Preheat oven to 200°C/180°C fan-forced.
- Heat a large fry pan over high heat, add spinach and shallot and toss until spinach is wilted. Squeeze out any excess water and roughly chop.
- Gently combine ricotta, spring onions, garlic, eggs, herbs and nutmeg together. Stir through wilted spinach and shallot.
- Brush a round oven proof fry pan with a little coconut oil. Lay filo pastry in fry pan, covering all the bottom and sides and leaving edges overhanging. Pour ricotta-spinach mixture into pan and crumble over feta. Roughly fold over edges of pastry and brush with remaining coconut oil.
- Cook over low-medium heat on stove top for 5 minutes (be careful not to burn the bottom). Then transfer to oven for 25 minutes, until golden and crisp and cooked through.
- Combine salad ingredients in a large bowl and toss to combine.
- Remove pie from oven, and rest for 5 minutes before serving with salad.
Credit: Recipes from 28 by Sam Wood, Australia’s number one health and fitness program at home.
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