Recipe: Spanakopita / Feta & Spinach Filo Pie

This one is an all-time veggie favourite for brunch, lunch or dinner.

I discovered spanakopita when I first went to Greece and just fell in love with it. Of course, the Greek version is full of delicious but high-calorie things like full-fat feta and multiple layers of buttery filo pastry. But, instead of writing it off as something that's just too calorific to have very often, I've found a recipe that dials back the calories without taking away the flavour. So you can enjoy it whenever you like without coming off your eating plan.

Serves 4

6 SmartPoints per serving

Ingredients

500g spinach

4 sheets filo pastry

100g reduced-fat feta cheese

30g fresh dill

2 eggs

1/4 teaspoon ground nutmeg

teaspoon low-fat spread/butter

fry light

salt & pepper

Method

- Start by heating your oven to 180˚c (160˚c fan) / gas mark 4

- Over medium heat, warm a splash of water in a large pan and add the spinach until it wilts. This is easiest done in a couple of batches.

- Pop the wilted spinach in a sieve to help get rid of excess water and then pat dry with kitchen paper once it's cooled.

- Mix together the two eggs, crumbled feta, chopped dill, nutmeg and seasoning in a bowl and stir in the spinach.

- Spray a non-stick cake tin with fry light and place four sheets of filo pastry over one another around the tin, allowing for overlapping on the base and sides and letting excess pastry fall over the edges.

- Add the feta and spinach mixture to the tin and fold over the excess pastry to form a scrunched top that covers the filling.

- Melt the spread/butter and gently brush across the top of the pastry.

- Pop it on a baking tray in the middle of the oven for 35-40 minutes until the top is golden brown.

- Let it sit and cool for 15 minutes before you take it out of the tin.

Enjoy!

I munched mine with a good handful of salad, fat-free tzatziki and some potatoes sautéed in garlic, rosemary and a little rapeseed oil.

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