Cheesy spinach bake
Add some glamour to your lunchbox with this smart vegetarian recipe
Difficulty and servings
Makes 6-8 portions
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Vegetarian
- Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.
- Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.
3 ways to vary it
1. Add ham as an extra layer. 2. Eat with a splash of hot chilli sauce for added spice. 3. Serve with leftover salad.
Per serving
436 kcalories, protein 23g, carbohydrate 32g, fat 25 g, saturated fat 13g, fibre 2g, sugar 5g, salt 2 g
Recipe from Good Food magazine, September 2010.
http://www.bbcgoodfood.com/recipes/749634/
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Ingredients
- 200g pack feta cheese
- 2 x 250g tubs ricotta
- 3 x 100g bags baby spinach , chopped
- 1 bunch spring onions , finely sliced
- 50g Parmesan , grated
- 1 egg
- good grating nutmeg
- 100g breadcrumbs
- 2 tbsp olive oil
- 6 sheets filo pastry
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Difficulty and servings
Makes 6-8 portions
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Vegetarian
Ingredients
- 200g pack feta cheese
- 2 x 250g tubs ricotta
- 3 x 100g bags baby spinach , chopped
- 1 bunch spring onions , finely sliced
- 50g Parmesan , grated
- 1 egg
- good grating nutmeg
- 100g breadcrumbs
- 2 tbsp olive oil
- 6 sheets filo pastry
Per serving
436 kcalories, protein 23g, carbohydrate 32g, fat 25 g, saturated fat 13g, fibre 2g, sugar 5g, salt 2 g
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