SPINACH AND RICOTTA PHYLLO PIE
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
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.