Okay, okay.. so maybe it’s not quite as decadent as the original Greek Spinach Pie. But it is still delicious! Let’s call this the goal-focused version 😉
- Spray olive oil
- 1 large onion, chopped
- 2 cloves of garlic, finely diced
- 1 bunch of spring onions
- 500g spinach, roughly chopped
- ½ cup flat leaf parsley, diced
- 6 whole eggs
- 125g ricotta
- 200g reduced fat feta
- Salt & pepper to taste
- 8 sheets (200g) filo pastry
- 2 T olive oil
Preheat oven to 180°C. Lightly spray a round pie dish with oil.
Fry the onion, spring onion and garlic until soft. Add spinach and wilt. Set aside to cool and then drain fluid using a sieve.
Mix together the eggs, ricotta and feta. Stir in the spinach mixture and mix well. Season with salt and pepper.
To assemble, place one sheet of filo in the dish and lightly brush with your portion of olive oil. Add another sheet on top and repeat the process until you have four sheets layered in the bottom. Cover with the spinach and cheese mixture and then fold the overhanging pastry on top.
Cover the mixture with the remaining sheets lightly brushing with olive oil in between each one. Tuck in any overhanging pastry.
Bake for 35-40 minutes or until golden brown. Can be served with a side salad or vegetables.
Per serve – 302 calories | 25g carbohydrates | 18.7g protein | 13g fat
If you are unsure on how to include this in your plan please touch base with your nutritionist.