Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 500grams frozen spinach, thawed
- 1 brown onion, diced
- 5milliliter virgin olive oil spray
- 1 lemon, juiced rind finely grated
- 3/4 cup parmesan, finely grated (save 1/4 cup for later)
- 12 sheet filo pastry
- 100grams Greek style fetta, crumbled
- 150grams low fat ricotta, crumbled
- 1tablespoons olive oil
- 1 egg, whisked
- 1/4 cup dill, finely chopped
- 2tablespoons pine nuts, finely chopped
Nutrition per serving
2410kJ / 575Cal
2410 Kilojoules or 575 Calories
28% of daily energy intake*
Protein
30.0grams
Fat
32.5grams
Carbs
47.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat oil in a frying pan over medium heat. Add onion. Cook for 4 minutes or until softened. Transfer to a bowl. Cool.
Step 2 of 6
Using your hands, squeeze as much liquid as possible from spinach. Add to onion with ricotta, feta, parmesan, dill, rind, juice and egg. Season with salt and pepper. Stir until well combined.
Step 3 of 6
Preheat oven to 200°C. Grease 4x10cm metal pie tins. Place 1 filo sheet on a flat surface. Spray with olive oil and top with another sheet. Repeat with 1 more sheet.
Step 4 of 6
Fold filo from top, lengthways, 1/3 over stack. Spread 1/4 of spinach mixture over bottom 1/3 of pastry. Spray with olive oil. Fold remaining pastry over filling and fold again, forming a thick long strip. Spray with olive oil. Roll pastry, forming a snail. Repeat with remaining pastry and filling.
Step 5 of 6
Place pastry snails into prepared tins. Spray with oil. Sprinkle with extra parmesan and pine nuts.
Step 6 of 6
Place tins onto a baking tray. Bake for 25 minutes or until golden and cooked through. Serve.
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