Name: Potato and spinach filo pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 150 gram potatoes, peeled, sliced; 650 gram kumara, peeled, sliced; 2 bunch english spinach, trimmed, coarsely chopped; 1 onion, finely chopped; 2 cloves garlic, crushed; 1 lemon rind, grated; 6 sheets filo pastry; 100 gram low-fat feta; 1/2 cup (40g) grated parmesan; 1 cup chopped parsley; 1/4 cup (60ml) skim milk; 2 eggs, lightly beaten; quartered tomatoes, to serve; salad, to serve

Ingredients

150 gram potatoes, peeled, sliced

650 gram kumara, peeled, sliced

2 bunch english spinach, trimmed, coarsely chopped

1 onion, finely chopped

2 cloves garlic, crushed

1 lemon rind, grated

6 sheets filo pastry

100 gram low-fat feta

1/2 cup (40g) grated parmesan

1 cup chopped parsley

1/4 cup (60ml) skim milk

2 eggs, lightly beaten

quartered tomatoes, to serve

salad, to serve

Method

1.Place potatoes and kumara in a plastic bag and microwave at 100% for 6 minutes, until just tender, turn bag to toss slices once or twice during cooking.

2.Spray a frying pan with cooking oil spray and heat on medium. Cook spinach for 1 minute, until wilted. Drain on paper towel. Dry pan and spray again with cooking oil spray. Cook onion and garlic for 5 minutes, until soft. Add spinach and lemon rind and cook for 2 minutes, until dry.

3.Preheat oven to 210°C (190°C fan-forced). Spray a 22cm springform pan with cooking oil spray. Spray each sheet of filo pastry with cooking oil spray. Line base and sides of pan with pastry and trim edges.

4.Spread half of potato slices over pastry base. Top with half of kumara slices, feta, parmesan, spinach mixture and parsley. Repeat layers. Pour over combined milk and egg. Bake for 45 minutes, until set and lightly browned. Set aside in pan for 10 minutes to cool slightly. Cut into wedges and serve with tomato and salad.

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Ingredients

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