Thursday, 18 February 2016


I spotted this recipe in a recent Slimming World magazine and it sounded amazing so folded down the page and added it to my 'Recipes To Try' list. Whilst I was meal planning a couple of weeks ago I had a space mid week and I instantly thought of this. It turned out really well and it tasted amazing. I'll certainly be making this again soon!

Serves 4, ready in about 35 mins and add 6 syns if not using the ricotta has healthy extra.

You will need:

Low-calorie cooking spray
10 spring onions, thinly sliced
3 garlic cloves, crushed
300g baby spinach
A 450g jar roasted red peppers in brine, drained and chopped
1 tbsp finely grated lemon zest
2 tbsp each of chopped dill, parsley, oregano and mint
340g ricotta, crumbled
A large pinch of freshly grated nutmeg
1 large egg, beaten
Salt and ground black pepper
2 sheets of filo pastry
Boiled baby sweetcorn and carrot batons, to serve
And here's how:

  1. Preheat your oven to 200C/fan180C/gas 6. Spray a pan with cooking spray and place over a medium-low heat. Add the spring onions and garlic and cook gently for 4-5 minutes, or until the onions are soft. Remove from the heat and set aside in a large bowl.
  2.  Spray a frying pan with cooking spray and place over a medium-high heat. Stir-fry the spinach for 1-2 minutes, or until just wilted, then chop.
  3. Mix the spinach into the spring onion mixture with the peppers, lemon zest, herbs, ricotta, nutmeg and egg. Season and transfer to a medium pie dish. Scrunch up the pastry and place over the spinach filling. Spray with cooking spray and bake for 15-20 minutes, or until crisp. Divide between 4 plates and serve with the corn and carrots.


Thank you so much for taking the time to comment XO

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