EATING
well
SPANAKOPITA PIE WITH AVOCADO GREEN SALAD 1. Preheat the oven to 200°C (180°C fan-forced) and line a 20 cm round cake tin with baking paper. 2. Heat the olive oil in a large frying pan over medium–high heat. Serves: 4 Prep: 10 mins Cook: 1 hr Difficulty: Medium 1 tablespoon extra virgin olive oil 1 onion, thinly sliced 3 cloves garlic, thinly sliced 12 x 55 g free-range eggs 500 g frozen spinach, thawed
3. Add the onion and cook for 4–5 minutes, until translucent. 4. Add the garlic and cook for a further minute until fragrant. Set aside. 5. Whisk the eggs in a large mixing bowl. 6. Squeeze the thawed spinach and grated zucchini over the sink to remove as much water as possible. (This will ensure your pie isn’t soggy.) 7. Add the spinach and zucchini to the bowl with the eggs, along with the sautéed onion, ricotta, dill and some freshly ground black pepper. 8. Whisk everything together well using a fork.
1 zucchini, finely grated
9. Pour the mixture into the prepared tin and smooth the top.
100 g reduced-fat ricotta
10. Crumble the feta and sprinkle it and the sesame seeds on top. Bake on the middle shelf of the oven for 40–45 minutes until the pie is set.
1 bunch dill, roughly chopped 40 g feta 2 teaspoons sesame seeds
Green Salad
6 cups (300 g) butter lettuce leaves, roughly torn 1 Lebanese cucumber, thinly sliced 1 small avocado, sliced lengthways 1 tablespoon of a Simple Vinaigrette Dressing
11. Transfer to the top rack and bake for 5 minutes, until the feta and sesame seeds are crispy and golden. 12. Remove from the oven and allow to sit while making the salad. 13. For the green salad, place the lettuce, cucumber and avocado in a large bowl, drizzle with the vinaigrette dressing and toss gently to combine. 14. Cut the spanakopita pie into four slices, divide between four plates and serve with the dressed salad.
Nutrition Information PER SERVE 1671kJ, protein 30g, total fat 26g (sat. fat 7g), carbs 7g, fibre 13g, sodium 474mg • GI estimate low 28
