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
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2 teaspoons olive oil
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400g lamb mince
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2 garlic cloves, crushed
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300g baby spinach
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1 cup reduced-fat ricotta cheese
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4 eggwhites, lightly beaten
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2 tablespoons finely chopped fresh dill
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100g low-fat feta, crumbled
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1/4 cup finely grated parmesan cheese
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3 sheets filo pastry
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olive oil cooking spray
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salad leaves, to serve
Method
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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.
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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.
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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.
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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.