Spinach, lamb and cheese pie

Serves 6

2 teaspoons olive oil
400g lamb mince
2 garlic cloves
300g baby spinach
1 cup reduced fat ricotta
4 eggwhites, lightly beaten
2 tablespoons finely chopped fresh dill
100g reduced fat fetta, crumbled
1/4 cup finely grated parmesan cheese
3 sheets filo pastry
olive oil cooking spray
salad leaves to serve

1. Grease a 6cm deep 22cm springform pan. Line base and side with baking paper. Preheat oven to 180 fan forced.

2. Heat oil in a saucepan over medium heat. Add lamb and garlic. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until brown. Add spinach. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Stand for 10 minutes to cool. Lightly press with paper towel to remove excess moisture. Place mixture in a large bowl.

3. Add ricotta, eggwhites, dill, fetta and parmesan. Season with pepper. Stir to combine. Roll up filo sheets. Thinly slice into ribbons. Spoon lamb mixture into prepared pan and top with filo.

4. Spray filo with oil. Place pan on a baking tray. Bake 50-55 minutes or until filling is set and pastry golden brown. Cool for 15 mins.