Spanakopita Pie

2 x 250g packets of frozen spinach, thawed and squeezed of water

1 bunch of dill, finely chopped

1/2 bunch of parsley, finely chopped

1 bunch of chives, finely chopped

500g of low fat ricotta

250 g of low fat feta, crumbled

1 tsp of nutmeg

1 tbsp of lemon zest

1 egg

1 tbsp of melted butter

1/2 packet of filo pastry* 

1. Pre heat oven to 180C

2. Mix together the spinach, herbs, cheese, nutmeg, lemon zest and egg. Season with salt and pepper. You should end up with a smooth creamy mix.

3. Brush baking tin or casserol dish with better. Line with two layers of filo leaving a little pastry overhanging around the edges. Brush with butter. 

4. Place spinach mix in the lined tin. Cover the top with two more layers of filo brushed with butter. Fold over the overhanding edges.

5. Bake in oven until golden brown on top (20-30 minutes).

* Filo pastry does contain wheat but because it a very thin pastry and you only use a small amount, each slice of pie includes relatively little wheat (as compared to regular pastry in a pie). I don't find this small amount of wheat to be a problem. People who are very sensitive to wheat could use gluten free puff pastry or they could add 2 extra eggs and do without the pastry altoether. This would make a spinach fritatta rather than a pie.