Spinach, Feta and Corn Pie

Serves 8


Ingredients:
440g can corn kernels, drained
Olive or canola oil (bottled or
spray)
14 filo pastry sheets
4 eggs, lightly beaten
200 g reduced fat feta cheese,
crumbled
150 g ricotta or cottage cheese
1 bunch spinach, stalks removed
and finely chopped
2 teaspoons finely crushed garlic
1 onion, finely chopped


Method:

Preheat oven to 180 C.
Grease a lamington tin, slice pan or 23cm pie plate. Line
the base and sides of the pan with 6-8 sheets of filo
pastry (brush or spray every third sheet).
In a large bowl combine the corn, eggs, cheeses, spinach,
garlic and onion, mix well. Pour into pastry lined pan.
Cover the spinach mixture with 6-8 filo sheets (brush or
spray every second sheet). Fold or cut the filo at the
edges to neaten.
Brush the top of the pie with a little oil before baking for
20-30 minutes or until golden brown and cooked
through.
Can be served cold or warm.


Nutrition information per serve:
Energy 973 kJ
Protein 17 g
Fat 8 g
Carbohydrate 23 g