Spinach and ricotta filo pie

Deliciously light and tasty.

  • 30 mins cooking
  • Serves 1
  • Print
This tasty spinach and ricotta pie made with filo pastry is very light and can be ready in only 30 minutes. Suitable on the 2 Day Fast Diet.


  • 50 grams baby spinach leaves
  • ⅓ cup (80g) low-fat ricotta
  • ½ teaspoon finely grated lemon rind
  • 1 green onion, chopped finely
  • 2 teaspoons finely chopped fresh dill
  • 1 sheet fillo pastry
  • cooking-oil spray


  • 1
    Preheat oven to 200°C/400°F. Line a small oven tray with baking paper.
  • 2
    Drop spinach into a medium saucepan of boiling water; drain immediately. Transfer to a bowl of cold water; drain well. Squeeze excess water from spinach; chop coarsely.
  • 3
    Combine spinach, ricotta, rind, onion and dill in a small bowl; season to taste.
  • 4
    Lightly spray pastry with oil. Fold pastry in half to form a square. Spoon spinach mixture in the centre of pastry. Gather pastry around filling to partially enclose.
  • 5
    Place pie on tray. Spray with a little more oil. Bake for 15 minutes or until golden. Serve with lemon wedges, if you like.


Recipe makes one pie; make double the quantity and freeze one pie for another fasting day.

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