For your convenience, you'll find a link to our Greek Salad recipe in the You May Also Like... section below.
- 2 leeks, washed and sliced
- 2 spring onions, sliced
- 100g good quality feta
- 100g tasty cheese, reduced fat
- 2 eggs
- 2 cloves garlic, crushed
- Oregano or dill
- 50g ricotta, light
- 20g butter, reduce salt
- 1 tbsp. olive oil
- Salt & pepper to taste
- 3-4 sheets filo pastry
- Cooking spray
- Preheat oven to 180C. Spray with cooking spray your oven proof dish, set aside.
- Heat a non-stick frypan with butter and 1 tbsp. olive oil on medium heat. Saute leeks for 10 minutes, season with salt and pepper to taste, turn down heat if colour is appearing, you just want these softened, not burnt. Take off and set aside.
- In a mixing bowl place spring onions, feta, ricotta, eggs, garlic, oregano or dill, then season with salt and pepper. Add cooled leeks, mix until all incorporated.
- Place 3-4 sheets of filo pastry into your oven dish, spraying with cooking spray each sheet before layering. Place your mixture on top of pastry; spread your tasty cheese on top and any overlapping pastry just scrunch over the pie.
- Bake for 30 minutes, or until cooked.
Servings: 6 Serving size:150g
|Average Serve||Average 100g|
|Energy||948 kJ||632 kJ|
|226 Cal||151 Cal|
|Protein||15.6 g||10.4 g|
|Fat, total||11.8 g||7.9 g|
|- saturated||7.2 g||4.8 g|
|Carbohydrate||11.8 g||7.9 g|
|- sugars||4.5 g||3 g|
|Sodium||435 mg||290 mg|
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