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
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.
