Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.19 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 leek, thinly sliced
- 5milliliter extra virgin olive oil cooking spray
- 2 cloves garlic, crushed
- 1 bunch silverbeet, shredded
- 1kilograms frozen chopped spinach, thawed, squeezed
- 375grams Woolworths light ricotta
- 420grams Macro no-added-salt lentils, drained
- 2 spring onions, thinly sliced
- 1/4 punnet dill, chopped
- 1/2 cup Woolworths light shredded tasty cheese
- 8 sheets filo pastry
Description
With a perfect flaky crust on the outside and a creamy ricotta and spinach filling, this nutritionally approved spinach pie will impress on any dinner table.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Heat a 1.5L (6-cup, 26cm diameter) ovenproof non-stick frying pan over medium-high heat. Spray leek with oil. Add leek to pan with garlic and cook, stirring, for 3 minutes or until softened slightly.
Step 2 of 4
Add silverbeet and cook, stirring, for 2-3 minutes or until wilted. Stir in spinach. Remove from heat. Transfer silverbeet mixture to a large bowl.
Step 3 of 4
Add ricotta, lentils, onion and dill to silverbeet mixture. Mix well.
Step 4 of 4
Spoon silverbeet mixture into same pan and level surface. Sprinkle with cheese. Scrunch pastry into balls and place on top of cheese. Spray with oil. Bake for 10-12 minutes or until pastry is golden-brown. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.