Time to make: 1 hr 35 mins
( Hands-on time: 1 hr )
Total cost: $ 40.80 / $ 5.10 per serve
(at time of publication)
450g spinach leaves, chopped
3 tablespoons water
2 tablespoons oil, plus oil spray
1 shallot, finely chopped
4 spring onions, finely chopped
2 cloves garlic, crushed
1 1/3 cups reduced-fat ricotta, or cottage cheese, puréed
2/3 cup grated parmesan
1/4 cup low-fat yoghurt
1 egg, beaten
1/4 teaspoon ground nutmeg
freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup chopped mint leaves
6 sheets of filo pastry (chilled)
75g feta, diced
1 cucumber, cut lengthways, deseeded
pinch of salt
2 1/3 cups low-fat Greek yoghurt (or low-fat natural yoghurt)
juice of 1/2 lemon
2 cloves garlic, crushed
2 tablespoons olive oil
1/3 cup chopped fresh mint leaves
2 cups mixed coloured cherry tomatoes, halved
800g new potatoes, boiled
fresh mint leaves
6 cups rocket leaves
Total fat 18g
Saturated fat 6g
Dietary fibre 6g
1 To begin Cucumber yoghurt, grate cucumber and place in a sieve. Sprinkle with a pinch of salt. Leave for 45 minutes to drain.
2 To make Spanakopita, place half the spinach in a large microwave-proof dish with water. Cook on high for 1 minute until just wilted. Drain off any water. Repeat with the second batch of spinach. Cool, then roughly chop.
3 Preheat oven to 190°C. Heat half the oil in a large non-stick pan. Add shallot, spring onions and garlic and cook until softened and starting to brown. Add spinach and stir for 2—3 minutes. Leave to cool.
4 Mix the ricotta, parmesan, yoghurt and egg together. Season with nutmeg and pepper and stir in herbs. Mix in spinach.
5 Grease a deep 22cm-round, clip-sided tin with oil. Take 2 sheets of filo and lower into the pan, letting pastry overhang the sides. Spray with oil. Add another two sheets, spraying with oil and laying the opposite way.
6 Add ricotta and spinach mix to the pastry case. Top with feta.
7 Cut remaining pastry sheets in half and use to cover filling, scrunching the pastry as you go and bringing in the overlapping edges. Spray with oil.
8 Bake for 35 minutes, or until golden and firm to touch. Leave in the tin for 10 minutes, before unclipping the sides.
9 Mix drained cucumber with other yoghurt ingredients. Serve the pie with salad vegetables and Cucumber yoghurt.
- Servings : 8
- Ready in : 95 Minutes
- Ingredient : Cucumber, Dill, Eggs, Feta cheese, Filo pastry, Garlic - fresh, Lemons, Mint, Oil, oil spray, Pepper, peppercorns, Potatoes, Ricotta cheese, Rocket, baby rocket, Salt, Shallots, eschalots, Spices - dried, ground, seeds, flakes, Spinach, Spring onions, green onions, Tomatoes - fresh, Yoghurt
This pie is just as delicious, and slices better, served cold the next day. Serve with a crunchy coleslaw.
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