PER SERVING
SERVES 4
147 CALORIES
2G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 40 MINUTES
225g fresh baby spinach
1 garlic clove, crushed
225g ricotta cheese
pinch of nutmeg
2 teaspoons lemon zest
8 sheets filo pastry
low-calorie oil spray
salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6. Lightly grease a small non-stick-baking dish.
2 Using a large chopping knife, finely shred the spinach and place in a non-stick pan along with the garlic. Cook over a low heat until the spinach has wilted and reduced, then remove from the heat and allow to cool. Fold in the ricotta cheese, nutmeg and lemon zest, seasoning with salt and black pepper.
3 Take 1 sheet of filo pastry and use to line the baking dish, letting the pastry hang over the edges of the dish. Lightly spray with oil, then repeat with 3 more sheets. Pile the cheese and spinach mixture on top, then layer the remaining pastry sheets on top, folding the sides in with each layer.
4 Lightly spray the pastry topping with oil and place the dish near the bottom of the oven. Bake for 15–20 minutes until golden brown.
5 Serve hot with salad and steamed couscous.
TIP As an alternative, leave to cool, then cut the pie into squares and serve as a starter or as part of a buffet
WINE CHOICE
A medium dry white, such as Soave, enhances this light, cheesy dish
