• 30 g unsalted butter
  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 130 g spinach, chopped
  • 100 g ricotta
  • 200 g reduced fat feta cheese, crumbled
  • 30 g toasted pine nuts
  • 130 g green lentils in water, drained
  • 6 sheets ready-rolled filo pastry
  • 80 g sweet herb salad


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Melt 10g of the butter in a frying pan and fry the onion and garlic for 4-5 minutes until softened. Add the spinach and cook for a further minute. Leave to cool.

  2. 2

    Transfer the spinach mixture to a bowl and fold in the ricotta, Greek-style cheese, pine nuts and lentils. Mix well.

  3. 3

    Melt the remaining butter and use it to brush 4 of the pastry sheets. Layer 2 of the buttered sheets on top of each other. Repeat to create two pastry stacks, then top each stack with 1 of the remaining 2 pieces of unbuttered pastry.

  4. 4

    Spoon the spinach mixture into the centre of both. Pick up all corners and twist together to make a parcel. Brush with any remaining melted butter and bake for 12-14 minutes until crisp and golden. Serve with the herb salad.


    Cook’s tip: for an extra burst of flavour and a more decorative finish, try sprinkling the top of the pastry with sesame or poppy seeds before baking.

Nutritional Details

Each serving provides
  • Energy 3806kj 909kcal 45%
  • Fat 44.0g 63%
  • Saturates 20.9g 105%
  • Sugars 9.5g 11%
  • Salt 2.9g 48%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

81.8g carbohydrate 7.9g fibre 42.6g protein

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