Healthy Spanakopita

Name: Healthy Spanakopita
Ingredients: 13 oz low-fat feta cheese; 5 oz low-fat ricotta cheese; 1.5 oz Parmesan cheese, grated; 3 None large eggs, plus 3 large egg whites, lightly whisked; 2 tbsp soft fresh breadcrumbs; 1/2 tsp ground nutmeg; 1/2 tsp ground black pepper; 2 tbsp fresh dill, finely chopped; 2 tsp lemon zest; 4 None spring onions, finely chopped; 7 oz Swiss chard, stalks discarded, leaves shredded; 20 sheets filo dough; None None lemon wedges and mixed greens, to serve

13 ingredients

4 steps

Ingredients

13 oz low-fat feta cheese
5 oz low-fat ricotta cheese
1.5 oz Parmesan cheese, grated
3 None large eggs, plus 3 large egg whites, lightly whisked
2 tbsp soft fresh breadcrumbs
1/2 tsp ground nutmeg
1/2 tsp ground black pepper
2 tbsp fresh dill, finely chopped
2 tsp lemon zest
4 None spring onions, finely chopped
7 oz Swiss chard, stalks discarded, leaves shredded
20 sheets filo dough
None None lemon wedges and mixed greens, to serve

Directions

1

Preheat oven to 350°F. Lightly grease a 12x8 inch baking dish. Place on a baking tray.
2

Combine feta and ricotta in a large bowl. Add Parmesan, eggs, egg whites, breadcrumbs, nutmeg, pepper, dill, lemon zest and spring onions. Add chard. Bring mixture together with your hands. Set aside.
3

Stack 8 sheets of filo dough on a clean work surface, coating each layer with oil. Place in prepared dish, folding edges over to fit. Spoon chard mixture over pastry and level surface. Lightly scrunch 1 of the remaining sheets of filo dough and place over the top of chard mixture. Repeat with remaining pastry, placing it side by side to completely cover chard mixture. Lightly coat with oil spray. Bake for 45 mins, or until golden brown. Let stand for 5 mins.
4

Serve with lemon wedges and mixed greens.