Healthy Spanakopita-Style Spinach Pie Recipe

Preheat oven to 200°C (180°C fan forced)

Defrost the spinach in the microwave in two batches. Place spinach in a large microwave safe bowl, cover and cook on HIGH for 4 min until defrosted. Repeat with the second batch. Squeeze excess moisture by pressing spinach in a sieve or colander, or wrapping in a clean tea towel and wringing out.

Meanwhile, place a small non-stick pan on medium-high heat and spray with oil. Cook onion for 5 minutes, stirring occasionally, then add garlic and cook for a further minute. Allow to cool a little.

Combine the onion and garlic mixture with the spinach, ricotta, feta, lemon zest and eggs. Season with pepper and mix well.

Place a filo sheet on a flat surface and spray with oil; layer three more filo sheets on top of each other, spraying lightly with oil between layers.

Lightly spray a deep baking pan with oil. Transfer the pastry stack into the baking pan, allowing it to hang over edges. Depending on the size of your pan, you may have to fold the filo in half so that it fits.

Spoon spinach mixture evenly onto filo and smooth over the top with a butter knife.

Make a second pastry stack using remaining filo sheets (use a light spray of oil between each layer) and place on top of the spinach filling. Again, depending on the size of your pan, you may have to fold the filo in half so it fits. Fold over the edges of excess pastry together neatly.

Lightly spray the top with oil and sprinkle over sesame seeds.

Bake for 30 - 40 minutes until golden and crispy. If the top is browning too quickly, cover over with foil while cooking.

Allow to stand for 10 minutes before cutting. Serve warm or cold.