Serves 6

Nutritional Info

Per serve (221g)

Energy
Protein
Total Carbohydrate
Total Fat
Saturated Fat
Fibre

276.3 Cal (1156.8kj)
22.8g
5.5g
18.3g
10g
0.4g

Spinach and Ricotta Pie Ingredients

Ingredients

12 sheets filo pastry
1 kg fresh low fat ricotta
3 eggs, lightly beaten
2 cups shredded spinach
Cooking oil spray

Instructions

Boil spinach for 5 minutes (or microwave) and drain. Allow to cool. Layer between paper towels and pat to remove excess moisture. Place ricotta and eggs and egg whites in a bowl and stir in to combine. Add spinach and stir well to combine. Use spray oil to coat muffin tray, cut and layer muffin tray with filo pastry as a base for the spinach pie. Use a serving spoon and place mixture into muffin tray. Bake for 20-25 minutes or until firm and golden. Allow to cool before removing from tin. Serve with salad.

Spinach and Ricotta Pie