SPANAKOPITA PIES

Ready in 1 hour

Ingredients

1.25kg frozen spinach

2 medium red onions, chopped 500g chestnut mushrooms, roughly chopped

2 garlic cloves, crushed

1 tbsp chopped fresh sage

3 tbsp chopped fresh parsley

100g reduced-fat feta cheese, crumbled Grated zest of 1 small unwaxed lemon

3 level tbsp freshly grated Parmesan cheese

4 medium eggs, beaten

2 x 39g filo pastry sheets, halved widthways

Low-calorie cooking spray

Mixed salad, to serve

Method

Cook the spinach according to the pack instructions, then tip into a colander and press out every drop of liquid that you can. Transfer to a chopping board, roughly chop and set aside.

Meanwhile, place a non-stick frying pan over a medium heat. Add the onions and 3 tbsp water, cover and reduce the heat to low. Cook for 10 minutes or until the onions are soft, then uncover, increase the heat to high and cook until all the liquid has gone and the onions are beginning to brown.

Preheat your oven to 180°C/fan 160°C/gas 4. Add the mushrooms, garlic and sage to the onions and stir-fry for 3 minutes or until the mushrooms are soft. Tip the mixture into a large mixing bowl and leave to cool slightly. Stir in the spinach, parsley, feta, lemon zest, Parmesan, eggs and a little seasoning, and spoon the mixture into 4 individual pie dishes, or a medium-size ovenproof dish.

Lay 1 piece of pastry out on a work surface and spray with low-calorie cooking spray. Carefully ruffle it and lay it on top of 1 of the pies, then repeat to cover the remaining pies. Bake them all on a baking sheet for 25 minutes or until the pastry is crisp and brown and the filling has set slightly. Serve with the salad.