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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians. Serve it up at your next dinner party because it feeds eight people, or keep leftovers in the fridge to have for lunch.
1 To begin Cucumber yoghurt, grate cucumber and place in a sieve. Sprinkle with a pinch of salt. Leave for 45 minutes to drain.
2 To make Spanakopita, place half the spinach in a large microwave-proof dish with water. Cook on high for 1 minute until just wilted. Drain off any water. Repeat with the second batch of spinach. Cool, then roughly chop.
3 Preheat oven to 190°C. Heat half the oil in a large non-stick pan. Add shallot, spring onions and garlic and cook until softened and starting to brown. Add spinach and stir for 2—3 minutes. Leave to cool.
4 Mix the ricotta, parmesan, yoghurt and egg together. Season with nutmeg and pepper and stir in herbs. Mix in spinach.
5 Grease a deep 22cm-round, clip-sided tin with oil. Take 2 sheets of filo and lower into the pan, letting pastry overhang the sides. Spray with oil. Add another two sheets, spraying with oil and laying the opposite way.
6 Add ricotta and spinach mix to the pastry case. Top with feta.
7 Cut remaining pastry sheets in half and use to cover filling, scrunching the pastry as you go and bringing in the overlapping edges. Spray with oil.
8 Bake for 35 minutes, or until golden and firm to touch. Leave in the tin for 10 minutes, before unclipping the sides.
9 Mix drained cucumber with other yoghurt ingredients. Serve the pie with salad vegetables and Cucumber yoghurt.
This pie is just as delicious, and slices better, served cold the next day. Serve with a crunchy coleslaw.
Calories 380 cal
Kilojoules 1590 kJ
Total fat 18 g
Saturated fat 6 g
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