Spinach and feta pie
1 medium, chopped
3 clove(s), finely chopped
1 bunch(es), (1kg) stems thinly sliced, leaves coarsely chopped
Reduced fat feta cheese
125 g, crumbled
Reduced-fat ricotta cheese
250 g, fresh, crumbled
⅓ cup(s), chopped
6 sheet(s), fresh
1 medium, cut into wedges to serve
7 x 3 second spray(s)
- Heat oil in a deep, non-stick frying pan over medium heat. Add onion, garlic, 2 teaspoons oregano and silverbeet stems and cook, stirring, for 5-8minutes, until softened. Transfer to a large plate.
- Add silverbeet leaves to same pan and cook, stirring, for3 minutes or until wilted. Transfer leaves to a colander placed over the sink, set aside to cool slightly, then use clean hands to squeeze out excess moisture from leaves.
- Preheat oven to 180°C. Combine onion mixture, silverbeet leaves, feta, ricotta and mint in a large bowl. Season with salt and pepper. Lightly spray a 16cm x 26cm baking dish with oil. Lightly spray 1 filo sheet with oil, place into prepared dish to line base and sides, allowing pastry to overhang edge of dish. Repeat with 3 more filo sheets. Spread silverbeet mixture on top, then fold in overhanging pastry. Lightly spray remaining filo sheets with oil. Fold in half and place on top of silverbeet mixture. Lightly spray with oil and tuck in edges. Sprinkle top with remaining oregano. Bake pie for 40 minutes or until pastry is crisp and golden. Serve with lemon wedges.