Spinach and ricotta filo pie

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Serve this recipe with a salad for a light meal or cut up for a meeting or workplace catering idea.

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g Best choice Main meal

Ingredients

Method

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

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.