I have a confession to make up until last Wednesday, I had not really cooked in 2013, that’s 16 days without doing any real cooking, I’m ashamed. I mean I cooked on new years day, and did the big roast but after that nothing real until the 16th. This is partially due to the fact that I’d been with excessive amounts of family and friends and stuff had been pre cooked for those days, it’s partially due to the fact I had a bad cold for about a week, and so ate very little but it’s mostly to do with the fact that the people I am lodging with are on a health kick. Why is the latter so important? Well I don’t know how to cook low-fat healthy food! I like cream, butter and cheese, I like the fat on my meat, and I’ve never been good at judging what is in meals. Up till now all I knew was that if you replaced cream with low-fat creme fresh it was healthier.
So I have had to have a little think, a break from cooking where I planned recipes etc, to makes sure what I was making was low-fat. In the mean time the people I have been living with cooked, they have the hairy dieters book, and let me say, it is fantastic in fact I am rather tempted to put a review on here. First though, we shall have one of the first things I cooked in 2013, and it’s healthy!
Spinach and feta filo Pie
Ingredients serves 4
- 2 onions halved and chopped
- a little olive oil
- 500g chopped spinach, fresh or frozen
- 2 cloves of garlic crushed
- 200g feta cheese (low-fat if you choose)
- 2 eggs beaten
- 4-6 sheets of filo pastry or there abouts.
- Heat the oven to 200C/fan 180C/gas 6.
- Cook the onions in a little oil until soft and turning golden. Add the garlic and cook for a couple of minutes. then if using fresh spinach, add in batches and cook until wilted. If using frozen defrost and then stir in.
- Allow this mixture to cool then tip into a bowl leaving behind any excess moisture. Give it a generous grating of nutmeg. then mix in the feta, and eggs, then season.
- Using a non-stick springform cake tin, about 20-22cm, placed inside a roasting tin, so that any mixture that leaks out doesn’t burn to the bottom of your oven. Brush the inside with olive oil and lay a sheet of filo in the tin, letting excess hang over the sides, brush this with oil and add another layer, repeat until you have 3 layers.
- Spoon in the spinach mixture and then fold the excess edge over the top. Now with the remaining filo, cute into about 3cm squares, brush with a little oil and scrunch them up like little twists, then place the twist on top of the pie. Cover the whole top with twist like this.
- Bake in the oven for 20-30minutes or until the filo has gone crisp and golden brown. Then leave to cool for 5 mins, press out and slice to serve.
We worked out that if you use low fat feta this should be about 350-370 kcalories per quarter, and served it with a simple salad of rocket, red cabbage, plum tomatoes and cumber with a balsamic dressing and light dusting of parmesan, as seen in the picture at the start of this post.