Spinach and ricotta filo pie

Spinach and ricotta filo pie

Ingredients Serves 10 Serves 15 Serves 25
Olive oil 15mL 20mL 40mL
Onion, chopped 200g 300g 500g
Zucchini, grated 500g 750g 1.25kg
Frozen spinach, thawed and squeezed dry 650g 1kg 1.7kg
Ricotta cheese, reduced fat 650g 1kg 1.7kg
Parmesan cheese, grated 100g 150g 250g
Eggs, lightly beaten 3 medium 5 medium 8 medium
Freshly ground black pepper to taste to taste to taste
Filo pastry 10 sheets 15 sheets 25 sheets
Olive oil spray as required as required as required
Caraway seeds (optional) to sprinkle to sprinkle to sprinkle

 

Method

  1. Preheat oven to 160°C.
  2. Heat the oil in a large frying pan. Add the onion and zucchini and cook until softened.
  3. Remove from heat and stir in spinach, ricotta, parmesan, eggs and pepper. Pour the mixture into a baking dish lined with baking paper.
  4. Loosely scrunch each filo sheet and arrange over the spinach mixture to form a crispy topping.
  5. Spray lightly with olive oil and sprinkle with caraway seeds (if desired).
  6. Bake for 30 to 35 minutes until eggs have set and pastry is golden.
  7. Serve cut into squares.

 

Tips

  • Can be served hot or cold.
  • Serve with salad for a light meal, or cut into smaller slices for a workplace meeting or catering idea.

 

Healthy Choices category: GREEN (Best choice)

 

Recipe adapted from Healthy Food Guidelines – Recipe book for supported residential services with permission from Nutrition Australia.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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