Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2 cup frozen peas, thawed
- 1 brown onion, finely chopped
- 5milliliter virgin olive oil spray
- 1 pinch nutmeg
- 1/3 cup finely grated parmesan
- 8 sheets filo pastry
- 100grams feta, crumbled
- 300grams reduced-fat fresh ricotta
- 3/4teaspoons sesame seeds
- 240grams baby spinach leaves
- 2teaspoons olive oil
- 1 free range egg, lightly beaten
- 2 cloves garlic, crushed
Nutrition per serving
1740kJ / 418Cal
1740 Kilojoules or 418 Calories
20% of daily energy intake*
Protein
23.8grams
Fat
22.2grams
Carbs
34.5grams
Sugars
5.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Lightly grease 4 x 10cm (across the top) round pie tins.
Step 2 of 5
Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and spinach and cook, stirring, for 5 minutes or until wilted. Season. Transfer mixture to a sieve. Using the back of a spoon, press to remove as much excess liquid as possible. Cool slightly.
Step 3 of 5
Combine egg, ricotta, feta, peas, nutmeg and 1/4 cup parmesan in a bowl. Season. Stir in spinach mixture.
Step 4 of 5
Layer 6 sheets of filo on top of each other, spraying each sheet with oil as you go. Cut into quarters. Press filo stacks into tins.
Step 5 of 5
Divide spinach mixture among tins. Spray remaining filo sheets with oil and layer on top of each other. Cut into quarters. Lay filo over filling, folding edges to seal. Spray tops with oil. Sprinkle with seeds and remaining parmesan. Bake for 25 minutes or until golden and crisp. Serve.
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