Spanakopita ‘Greens’ Pie

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

750 g (1 lb 11 oz) frozen spinach, thawed and drained well (see note 1)

6 spring onions (scallions), finely sliced

½ bunch dill, fronds picked and finely chopped (or chopped parsley)

¼ bunch mint, leaves picked and finely chopped

4 eggs

300 g (101/2 oz) fresh ricotta

200 g (7 oz) feta, crumbled

1 tsp sea salt flakes

¼ tsp cracked black pepper

8–10 sheets filo pastry

Olive oil spray

Black sesame seeds, to sprinkle

Directions

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

In a large bowl, use your hands to combine the frozen spinach, spring onion, dill, mint, eggs, ricotta, feta, salt and pepper.

Layer four sheets of filo pastry in a baking dish, spraying or brushing with olive oil between each layer. There should be some overhang.

Place the spinach mixture into the baking dish, folding the overhanging filo pastry back onto the mixture.

Scrunch the remaining sheets of filo into rough balls and place them on top of the pie, spraying again with olive oil. Sprinkle with the black sesame seeds.

Bake for 30 minutes in the bottom half of the oven (to ensure a crispy base) until the pastry is golden brown.

Allow to stand for 10 minutes before serving.

Serve warm or at room temperature.

Nutrition

• Calories: 541
• Total Fat: 32.7 g
• Saturated Fat: 16.6 g
• Trans Fat: 0 g
• Cholesterol: 268.8 mg
• Sodium: 1509.7 mg
• Total Carbohydrate: 33.8 g
• Dietary Fiber: 5.8 g
• Total Sugars: 3.8 g
• Protein: 30.7 g