Spinach & egg pie
Calorie controlled cooking spray
1 medium, thinly sliced
3 stick(s), trimmed and thinly sliced
1000 g, young leaf
¼ teaspoons, ground
¼ teaspoons, level, ground
Medium fat soft cheese
Vegetarian Parmesan Style Hard Cheese
20 g, grated
Egg, whole, raw
7 medium, raw
12 sheet(s), large
- Mist a large nonstick pan with cooking spray and set over a medium-high heat. Add the onion and celery and cook for 6-8 minutes until the onion is soft and just starting to colour. Add the spinach, then cover and cook for 5 minutes or until the leaves have wilted. Set aside to cool.
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a colander with a clean tea towel and pour in the contents of the pan, then squeeze out as much of the liquid as possible. Transfer to a large bowl and add the spices, soft cheese, grated hard cheese and 1 egg. Set aside.
- Mist a 21cm springform cake tin with cooking spray. Layer 6 filo sheets inside, misting with cooking spray between each, allowing the edges to hang over the sides of the tin. Tip in the spinach mixture and spread it out evenly.
- Create 5 wells in the spinach; break an egg into each. Trim the remaining filo sheets so they’re slightly larger than the circumference of the pie, then place over the spinach mixture, misting between each sheet and tucking gently down the sides of the spinach. Roll in the overhanging edges. Whisk the remaining egg and brush it over the surface of the pie. Bake for 40 minutes, until cooked and golden brown. Leave to cool for 30 minutes, then serve.