Spinach and Feta Pie Recipe

Here’s a good way to use up lots of spinach. It’s about 24g fat, 15g protein per serving and if you leave most of the pastry on your plate and enjoy the filling, it cuts the fat down to 14.5g fat per serving. You can enjoy half of the pie hot from the oven and the other half the next day cold for lunch.

Makes four servings

200g - 300g spinach, rinsed with any stringy stalks pulled out
1 tbsp olive oil
4 spring onions, chopped
150g feta cheese, cubed
4 free range organic eggs, beaten
Filo or puff pastry
Milk or beaten egg for brushing and sesame seeds for the top

- Preheat your oven to 210C, and grease a baking dish with a little butter.
- In a large bowl, combine the lightly beaten eggs with the cheese and pepper (salt not required as feta is salty).
- Saute the chopped spring onions in 1 tbsp olive oil, allow to cool then add to the egg mixture.
- Wilt the spinach in the previously-used pan. All you need to do is put the rinsed spinach in the pan on a low heat with just the water that is clinging to the leaves. When wilted, allow to cool and add to the egg mixture.
- Place the rolled out pastry in the baking dish, fill with egg and spinach mixture.
- Fold over the top of the pastry to seal it. Brush with milk and scatter with sesame seeds.
- Bake in the middle shelf of the oven for 35 to 40 minutes.
- Serve with a fresh salad.