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How to make Spinach & cheese pie

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 2 tablespoons olive oil
  • 1 bunch English spinach, ends trimmed, roughly chopped
  • 220g kefalotyri cheese
  • 200g low-fat fresh ricotta
  • 2 eggs
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh continental parsley
  • 8 sheets filo pastry (Antoniou brand), halved crossways
  • 2 ripe tomatoes, chopped
  • 8 sprigs fresh continental parsley, leaves picked

Method

  • Step 1 Preheat oven to 220°C. Grease four 250ml (1-cup) ovenproof ramekins with oil. Wash spinach and place in a saucepan. Cook, covered, over medium heat for 2 minutes or until wilted. Drain. Squeeze out excess moisture.
  • Step 2 Crumble 60g of kefalotyri and reserve. Grate remaining kefalotyri and combine with ricotta, eggs, garlic, oregano and parsley. Stir in spinach.
  • Step 3 Layer 4 pieces of pastry placing at angles and brush top with a little oil. Press oil-side down into a ramekin. Repeat with remaining pastry.
  • Step 4 Spoon spinach mixture into pastry cases. Sprinkle with reserved crumbled kefalotyri. Place ramekins on a baking tray. Bake in preheated oven for 15 minutes or until mixture is set and pastry is golden brown. Serve with combined tomatoes and parsley.