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Cheesy spinach bake

Add some glamour to your lunchbox with this smart vegetarian recipe

  • Prep: 20 mins
    Cook: 40 mins
  • Makes 6-8 portions
  • Easy
  • Makes 6-8 portions
  • Easy
  • Calories 436
  • Carbohydrates 32
  • Saturated Fat 13
  • Sugar 5
  • Protein 23
  • Fat 25
  • Fibre 2
  • Salt 2

Nutrition per serving

  • Calories 436
  • Carbohydrates 32
  • Saturated Fat 13
  • Sugar 5
  • Protein 23
  • Fat 25
  • Fibre 2
  • Salt 2

Ingredients

  • 200g pack feta cheese
  • 2 x 250g tubs ricotta
  • 3 x 100g bags baby spinach, chopped
  • 1 bunch spring onions, finely sliced
  • 50g parmesan, grated
  • 1 egg
  • good grating nutmeg
  • 100g breadcrumbs
  • 2 tbsp olive oil
  • 6 sheets filo pastry

Tip

3 ways to vary it
1. Add ham as an extra layer. 2. Eat with a splash of hot chilli sauce for added spice. 3. Serve with leftover salad.

Method

  1. Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.

  2. Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.

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