SPINACH AND RICOTTA PHYLLO PIE

Prep 0 h : 15 m
Cook 0 h : 15 m
Serves
1

Ingredients

  • 50g baby spinach leaves

    80g low-fat ricotta

    ½ tsp finely grated lemon rind

    1 spring onion, finely chopped

    2 tsp finely chopped fresh dill

    1 sheet phyllo pastry

    Cooking oil spray


Method

  • Preheat oven to 200°C. Line a small oven tray with baking paper.

    Drop spinach into a medium-size saucepan of boiling water; drain immediately. Transfer to a bowl of cold water; drain well. Squeeze excess water from spinach; chop coarsely.

    Combine spinach, ricotta, rind, onion and dill in a small bowl; season to taste.

    Lightly spray pastry with oil. Fold pastry in half to form a square. Spoon spinach mixture in the centre of pastry. Gather pastry around filling to partially enclose.

    Place pie on tray. Spray with a little more oil. Bake for 15 mins or until golden. Remove and let it cool slightly before serving.

    Tip: Make double the quantity and freeze the remaining for another meal.