Autumn lamb makes a wonderful match with the soft textures of cheese and spinach.

Prep Time : 0:45 | Cook Time : 1:05 | Total Time : 1:50 | Serving : 6 person.

Ingredients

• 2 teaspoons olive oil

• 400g lamb mince

• 2 garlic cloves, crushed

• 300g baby spinach

• 1 cup reduced-fat ricotta cheese

• 4 eggwhites, lightly beaten

• 2 tablespoons finely chopped fresh dill

• 100g low-fat feta, crumbled

• 1/4 cup finely grated parmesan cheese

• 3 sheets filo pastry

• olive oil cooking spray

• salad leaves, to serve

Method

• Step 1

  Grease a 6cm-deep, 22cm springform pan. Line base and side with baking paper. Preheat oven to 200°C/180°C fan-forced.

• Step 2

  Heat oil in a saucepan over medium heat. Add lamb and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Stand for 10 minutes to cool. Lightly press with paper towel to remove excess moisture. Place mixture in a large bowl.

• Step 3

  Add ricotta, eggwhites, dill, feta and parmesan. Season with pepper. Stir to combine. Roll up filo sheets. Thinly slice into ribbons. Spoon lamb mixture into prepared pan. Top with filo.

• Step 4

  Spray filo with oil. Place pan on a baking tray. Bake for 50 to 55 minutes or until filling is set and pastry golden brown. Cool for 15 minutes. Serve with salad leaves.