Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories397.2 kcal (20%)
Total Fat25.3 g (36%)
Carbs24.5 g (9%)
Sugars1.5 g (2%)
Protein19.7 g (39%)
Sodium723.3 mg (36%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 200°C/180°C fan-forced.
Step 2
Heat a large fry pan over high heat, add spinach and shallot and toss until spinach is wilted. Squeeze out any excess water and roughly chop.
Step 3
Gently combine ricotta, spring onions, garlic, eggs, herbs and nutmeg together. Stir through wilted spinach and shallot.
Step 4
Brush a round oven proof fry pan with a little oil. Lay filo pastry in fry pan, covering all the bottom and sides and leaving edges overhanging. Pour ricotta-spinach mixture into pan and crumble over feta. Roughly fold over edges of pastry and brush with remaining oil.
Step 5
Cook over low-medium heat on stove top for 5 minutes (be careful not to burn the bottom). Then transfer to oven for 25 minutes, until golden and crisp and cooked through.
Step 6
Remove pie from oven, and rest for 5 minutes before serving with salad.
Notes
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