spinach and Ricotta pie

spinach and ricotta pie

 You can still enjoy cheese on a low calorie diet, why not try our spinach and ricotta pie tonight? It’s ready in 40 minutes for just 90p per serving. Save any left overs for the next day and serve cold with salad.


mild olive oil spray

1 medium onion , finely chopped

2 garlic cloves , peeled and crushed

250g young spinach

1 egg

250g ricotta

½ tsp freshly grated nutmeg

100g feta cheese

4 sheets filo pastry


Serves: 6

Prep time: 10 mins

Cook time: 30 mins

Cost per serving: 90p

Cals per serving: 189



1. Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool.

2. Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/gas 6.

3. Spray a 20cm loose-based cake tin with a little oil. Line with the filo sheets, leaving excess pastry overhanging and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Spray generously with oil. Bake for 25-30 minutes until golden brown and crisp. Serve warm or cold.


TRY IT! Enjoy a double whammy helping of your five-a-day and start with a low cal bowl of broccoli soup