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Photo of Spanakopita by WW


Total Time
50 min
20 min
30 min
The delicious Greek favourite spanakopita is given a few slight alterations to transform a cheesy pie into a guilt-free dinner.


Cooked frozen spinach

500 g, thawed

Reduced-fat ricotta cheese

400 g

Reduced fat feta cheese

100 g, crumbled

Grated parmesan cheese

½ cup(s), (40g)

Green shallot(s)

4 individual, thinly sliced

Fresh dill

cup(s), chopped


3 medium, lightly beaten

Filo pastry

8 sheet(s)

Oil spray

9 x 3 second spray(s)


  1. Preheat oven to 200˚C. Lightly spray a 3cm deep, 22cm (base measurement) straight-sided flan tin with removable base with oil. Squeeze as much liquid as possible from the spinach and place in a large bowl. Add the ricotta, feta, parmesan, shallot, dill and egg. Season with salt and pepper and stir until combined.
  2. Place 1 sheet of pastry on a clean work surface. Lightly spray with oil and fold in half. Place in the prepared tin. Repeat with 3 more sheets of pastry, overlapping slightly to cover the pan.
  3. Spoon the spinach mixture into the filo case. Lightly spray 1 remaining sheet of pastry with oil. Fold in half and place over filling. Repeat with remaining pastry, overlapping slightly to cover filling. Lightly spray the top of the pie. Fold the pastry over the edge to enclose filling. Sprinkle with salt and pepper. Bake for 30 minutes or until golden and crisp. Set aside for 5 minutes to cool before serving.


SERVING SUGGESTION: Salad of baby cos leaves, tomato and thinly sliced red onion drizzled with balsamic vinegar. TIP: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or enjoy cold.