Crispy greek pie (vegetarian)

I'm a bit of a pastry fiend. I love the crunchy texture and the way it flakes when you bite into it but it's not the healthiest of food to eat so usually when I'm dieting I try my best to stay away. However, I found this tasty recipe which has pastry AND cheese and is not so bad for you. It feel like a treat. It also contains spinach, which as a vegetarian who struggles with eating enough iron, is always good!

Oh, and it tastes bloody amazing!! I tried to describe how it tastes but I honestly can't do it justice. Imagine the most amazing tomatoey pizza topping you've ever had, mix it with crunchy pastry… something like that. Nomnomnom.

INGREDIENTS:
makes 4 servings

200g spinach leaves
175g jar of sun dried tomatoes in oil
100g feta cheese
2 eggs
1 pack of filo pasty (you won't use it all - I used 3 sheets)

I actually just made half of the recipe which made two servings, although I think this would be the perfect thing to take into work for lunch and just eating a quarter of it along with some salad would give you a filling lunch. It tastes good cold, but when you re-heat it, it goes extra crispy mmmm.


1. Put your spinach into a large pan and pour a few spoonfuls of water over it and cook on a low heat until it just begins to wilt. Make sure you don't let it wilt fully as it will wilt even more when baking and you'll be left with nothing.


2. Chop up your sun dried tomatoes and crumble your feta whilst waiting on your spinach to wilt. You don't have to follow the suggested amounts by all means. I used less cheese and more tomatoes.


3. Put everything into a bowl, crack your eggs over it and mix until everything is all gooey and coated in egg. It really doesn't look that appealing at this point, but don't let that put you off! You actually don't taste the egg at all once it's cooked.


4. Unwrap your filo pastry and (gently, it's very delicate!) take one piece out and lay it to the side. Cover the un-used pastry with a few damp pieces of kitchen towel to stop it drying out. Now using a pastry brush, brush some of the oil from your sundried tomatoes over the pastry. Oil side down, drape the pastry in to your tin, leaving pieces overhanging at the sides. Repeat this step a few times until you have around 3 layers of pastry. (Please notice my nasty burn scar - This is why you should always use oven gloves and never use a flimsy towel instead!)


5. Almost finished! Spoon in your filling, spread it out and fold the pastry in and give it a final brush with some sundried tomato oil on top. Now put it in the oven, at gas mark 4, for 30 minutes or until golden on top. Et voila - delicious dinner which feels really naughty but actually isn't that bad!



Per serving:
250 kcalories, protein 13g, carbohydrate 23g, fat 13 g, saturated fat 5g, fibre 3g, sugar 5g, salt 0.3 g
7 pro points on the Weight Watchers plan.

Tip: Take iron and vitamin C together. The presence of vitamin C can increase iron's absorption by as much as 30 percent. A glass of orange juice is the perfect drink to have along with this meal.