Light spanakopita in filo with spinach and feta

Ingredients

For 1 serving

• Phyllo dough3
• Spinach300 g
• Feta40 g
• Part-skim ricotta60 g
• Eggs1
• Spring onions2
• Dill4 g
• Extra virgin olive oil10 g
• Mixed salad greens60 g
• Nutmeg1 pinch
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: March – May, October – November

Method

1. Preheat a conventional oven to 190 °C. Wash the spinach and wilt it in a wide frying pan over medium heat, without adding water, for 3–4 minutes, until reduced; drain, let it cool slightly, squeeze it hard and chop it.
2. Thinly slice the spring onions and chop the dill. In a bowl mix the spinach with the spring onions, dill, crumbled feta, ricotta, beaten egg, nutmeg and black pepper.
3. Brush a small tin with extra virgin olive oil. Line it with the filo sheets, brushing each with oil and letting them overhang; pour in the filling, level it and fold the edges over the top.
4. Brush the top with the remaining oil and bake for 30 minutes, until the filo is golden and crisp.
5. Leave to cool for 5 minutes so the filling sets, and serve with the mixed salad.