Spinach, ricotta and feta filo pie

HERE'S HOW WE MAKE IT

For the pie filling, we cook onions and garlic and then mix with feta and ricotta, eggs, spinach and loads of fresh herbs: mint, parsley and dill. The pie is wrapped in layers of filo pastry and finished with a spritz of olive oil on the pie's ruffled top. Ready for you to oven bake.

INGREDIENTS

Spinach, onion, garlic, parsley, mint, dill, nutmeg, free-range eggs, feta, ricotta, olive oil, salt, filo pastry.

ALLERGENS

CONTAINS:

Gluten, Dairy, Egg.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER QUARTER PIE
ENERGY	508.9kj	1315kj
PROTEIN	7g	17.9g
FAT TOTAL	6g	15.4g
- SATURATED	2.7g	7g
CARBS	8.5g	21.8g
- SUGARS	1.4g	3.6g
SODIUM	369.4mg	954mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Serve with a green or Greek salad and/or a plate of sliced tomatoes with black olives and olive oil.

PREP, COOK AND SERVE

Place in a preheated 180C oven for 45 (from defrosted) to 60 minutes (from frozen) or until golden. For a crisper base then cover the top with foil and cook for a further 10-15 minutes.

DEFROST INFORMATION: may be cooked from frozen or defrosted overnight in the fridge. Please note that if you order the pie frozen, it can defrost quickly (sometimes in transit). If thawed, do not refreeze, and bake within three days of receiving.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.