Spinach & Leek Pie

Spinach & Leek Pie

Serves 4

Points plan 3½ pts per serving

Core 2pts per serving

1 medium onion, chopped

225g leeks, trimmed weight, chopped

90ml hot water

1 tsp veg bouillon powder or 1 veg stock cube

250g spinach

1 tsp dried oregano

1 egg beaten

250g low fat cottage cheese

200g filo pastry

frylight

Put onion and leek into a large pan, stir in the stock powder or cube and the hot water.  Cook over medium heat, uncovered for about 10 mins until the veg are tender and the liquid has evaporated.

Wash spinach, shred and add to a pan.  Cook for 2 mins until wilted.  Tip into a colander and squeeze out any excess liquid.

Heat oven to Gas 6/200ºC

Put veg into a bowl with the oregano, egg and cottage cheese.  Season and mix well.

Spray a shallow rectangular tin approx 21 x 25cm with frylight.  Add alayer of filo allowing a little tohang over the edges.  Spray with frylight.  Repeat with 3 more layers spraying evenly with frylight etween each layer.  Spoon filling into tin.

Add 3 layers filo on top, allow the pastry to ruffle and spray each layer.  Fold in the overhanging pastry to make and edge and spray again.

Bake 30 mins until golden.