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, filo pastry (wheat flour, water, wheaten corn flour, salt, canola oil, potassium sorbate, anticaking (341)), onion, ricotta cheese (milk, whey, acetic acid), feta cheese (milk, salt, cultures, enzymes), free range eggs, parsley, olive oil, mint, garlic, fresh dill, salt, nutmeg

ALLERGENS

CONTAINS:

Gluten, Dairy, Egg.

MAY CONTAIN TRACES OF:

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

PLEASE NOTE:

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

NUTRITION

	Per 100g	Small	Large
ENERGY	695kJ	3891kJ	6364kJ
PROTEIN	7.8g	40.8g	71.2g
FAT TOTAL	7.6g	38.1g	69.4g
- SATURATED	3.3g	15.8g	29.9g
CARBS	17.6g	109.7g	160.6g
- SUGARS	1.4g	7.2g	12.4g
SODIUM	472mg	2548mg	4315mg

SIZES

Small:

Serves two adults

Large:

Serves four adults

GOES WITH

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

PREP, COOK AND SERVE

Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw eggs and should be fully cooked before consumption.

Preheated 200C oven(FF) and remove plastic film.

SMALL
DEFROSTED: cook for 30 minutes or until golden and piping.
FROZEN: cook for 45 minutes or until golden and piping hot.

LARGE

DEFROSTED: cook for 50 minutes or until golden and piping.

FROZEN: cook for 65 minutes or until golden and piping hot.

For a crisper base then cover the top with foil and cook for a further 10-15 minutes.
Serve warm or at room temperature with a big leafy salad.