Greek Spinach and Filo Pie

Greek Spinach and Filo Pie

Serves 4

5 points/serving points plan

Core:  count points for filo pastry

500g spinach, washed, tough stems removed and chopped
low fat cooking spray
1 onion, chopped finely
bunch of spring onions, chopped finely including green tops
small bunch of flat leaf parsley, chopped finely
small bunch of dill, chopped finely
¼tsp grated nutmeg
100g low fat soft cheese i.e. extra light philadelphia
100g plain cottage cheese
8 sheets filo pastry (2pts each if Jusrol)
seasoning

Preheat oven to 170%c.  Place wet spinach in saucepan with the lid on and cook for 4 minutes until completely wilted.  Transfer to a colander and press down with a wooden spoon to extract moisture.  Then put in a large bowl.  Spray frying pan with cooking spray and sauté onion for 5 minutes, stirring occasionally.  Add spring onions and cook for a further 2 minutes.  Add them to the spinach with the herbs, seasoning and cheeses.  Beat everything together with a wooden spoon.

Spray a meal 9” square baking tin or ovenproof dish with cooking spray.  Fit the bottom of the tray with 4 sheets of pastry, spraying each with a little frylight as you lay them down, and folding them up and over the sides of the dish.  Spread the spinach mixture over the filo, then cover with the remaining 4 sheets spraying again with frylight between each layer as well as on top.  Score through the top sheets of the pastry with a knife to make diamond shaped portions which will make cutting up easier.  Brush lightly with water to stop the pastry curling.

Bake for 45 minutes until golden and crispy.  Allow to stand for a few minutes before cutting into portions and serving.