This lighter version of a Greek classic is ideal at brunch, and also makes a delicious meat-free supper!
Light Feta Cheese
30 g, roughly chopped
Egg, whole, raw
2 medium, raw
¼ teaspoon(s), level
4 sheet(s), large
Low Fat Spread
25 g, melted
Calorie controlled cooking spray
- Preheat the oven to 180°C, fan 160°C, gas mark 4. In a large wide pan, heat a splash of water over a medium then add the spinach and cook until just wilted (you may want to do this in two batches). Transfer to a large sieve set over a bowl to get rid of excess moisture. Once cool, pat dry with kitchen paper then roughly chop. Place in a bowl and mix with the feta, dill, eggs, nutmeg and seasoning.
- Mist a 20cm non stick springform cake tin with cooking spray.
- Carefully unroll the filo sheets. Layer the sheets in the prepared tin, ensuring they overlap and the base and side of the tin are well covered, with the excess pastry draping over the side of the tin. Spoon in the filling and level the top. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with the melted low fat spread then place on a tray in the oven and bake for 35-40 minutes, until golden brown. Leave to cool for 15 minutes before removing from the tin and serving.
The spanakopita also travels well, and makes a tasty alternative to sandwiches on a summer picnic. Once cooled, remove from the tin and cut into quarters. Wrap in kitchen foil then pop it into your picnic basket.