Vegetarian & VeganKylie Karagich

Ricotta and Spinach Filo Pie

Vegetarian & VeganKylie Karagich
Ricotta and Spinach Filo Pie

Ricotta and Spinach Filo Pie

Serves 4

1 clove garlic
300g baby spinach
300g low fat ricotta
5 spring onions
1 tsp lemon zest
2 tbs dill finely chopped
4 sheets filo pastry
cooking oil spray
salt and pepper

 

Nuts & Bolts

1. Preheat oven to 200c. Line a oven tray with baking paper.

2. Place spinach into a boiling pot of water, then drain immediately. Drain all water from spinach.

3. Transfer spinach to a food processor, add garlic, cheese, lemon zest and dill and mix. Season to taste.

4. Lightly spray filo with oil, fold filo in half to form a square spoon mixture in the center of filo. Gather filo around filling to partially enclose.

5. Place pies on baking tray. Spray with oil. Bake for 15 minutes or until golden brown.

Serve with side salad

Calories per serving : 136

Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.