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 PIE
ENERGY	5606.8kj
PROTEIN	66.3g
FAT TOTAL	59g
- SATURATED	25.6g
CARBS	124.2g
- SUGARS	14.1g
SODIUM	3861mg

SIZES

Large:

Serves four adults with salad.

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. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. Please note, this product is raw and should be fully cooked before consumption.

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 24 hours of receiving.

Place in a preheated 200C oven(FF) for 50 min (from defrosted) to 65 min (from frozen) or until golden and piping hot. For a crisper base then cover the top with foil and cook for a further 10-15 minutes.