Spinach pie is a classic Greek dish. A delicious pie made with layers of light filo pastry, spinach, dill and The Laughing Cow Light.
Preheat the oven to 180°C/350°F/Gas 4.
Place the spinach leaves in a large bowl with the herbs and spring onions. Add a pinch of salt and stir well. Leave to stand for 30 minutes then squeeze out all excess liquid from the spinach.
Meanwhile, dry fry the onion in a non stick covered saucepan for 10 minutes until browned. Add to the spinach mixture with the The Laughing Cow triangles and stir well.
Brush the pastry sheets with the melted low fat spread and line the base of a rectangular baking dish with three of the pastry sheets making sure the edges overhang the dish. Fill with the spinach mixture and level the surface.
Brush the remaining sheets with the low fat spread and lay over the filling, tucking the pastry in at the edges rather like a blanket.
Score the surface into squares and bake for 45-60minutes.
Remove from the oven and serve a slice with the cherry tomatoes and lemon wedges.
Season with black pepper to taste.
Preparation time: 40 min
Cooking time: 1 hour 10 mins
Standing time: 30 mins
Calories: 181 kcal
Fat: 8.9 g
450g baby spinach leaves, washed and chopped
3 dsp parsley, chopped
3 dsp dill, chopped
Pinch of salt
300g onion, sliced
10 The Laughing Cow Light triangles
5 filo pastry sheets
16g reduced fat spread, melted
Cherry tomatoes on the vine
1 Lemon, cut into wedges