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Serving Size Serves 4
Ingredients
1 leek, sliced
1 onion, sliced
2 garlic cloves, crushed
500 g (17 1/2 oz) English spinach, or silver beet leaves shredded
large handful rocket (arugula), chopped
40 g (1/4 cup) toasted pine nuts, roughly chopped
handful basil, chopped
pinch of nutmeg, to taste
500 g (1 lb 2 oz) low-fat ricotta or cottage cheese drained well
8 sheets filo pastry
Instructions
Preheat the oven to 200°C (400°F/Gas 6).
Sauté the leek, onion and garlic in a saucepan with a little water or vegetable stock until soft.
Take off the heat and allow to cool.
Wash the spinach well and place into a tea towel. Squeeze well to remove any excess moisture.
Combine the leek and onion mix with the spinach, rocket, pine nuts, basil, nutmeg and ricotta. Season with a little sea salt and pepper.
Line an ovenproof baking dish with baking paper then lay 4 sheets of filo on the base of the tin.
Spread the spinach and cheese filling over the top of the pastry then top with the remaining 4 filo sheets.
Tuck in the edges of the pastry to seal.
Spray the top with a little olive oil.
Bake for 40-45 minutes until golden.
Serve hot.
Note
Make sure you drain well the excess liquid from the ricotta cheese, otherwise you'll have a soggy crust.
By Teresa Cutter < the healthy chef © 2006
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