Spanokopita

Filo pastry
Low fat ricotta 250g
Feta 150g
2 boxes of frozen spinach
1 Leek
Dill, fresh or otherwise
3 eggs
Garlic


1. Slice and wash leek, put in plastic bowl with ~2 cloves garlic, cover with piece of papertowel and microwave for 2 minutes

2. Drain spinach and mix with eggs, cheeses, leek and dill.

3. Layer filo pastry over base of pie dish, spray with olive oil spray between each layer (approx 8 layers)

4. Fill with spinach/cheese mix.

5. Layer filo over the top and spray layers with olive oil. Trim edges and roll the base and top layers together to form crust.

6. Bake at 200 degrees for 25 minutes.