Prep 20 mins Cook 35 mins Makes Serves: 4 makes: 0 Source 28bysamwood.com
Preheat oven to 180C fan force.
Heat a large fry pan over high heat, add spinach and shallot and toss until spinach is wilted. Squeeze out any excess water and roughly chop.
Gently combine ricotta, spring onions, garlic, eggs, herbs and nutmeg together. Stir through wilted spinach and shallot.
Brush a round oven proof fry pan with a little coconut oil. Lay filo pastry in fry pan, covering all the bottom and sides and leaving edges overhanging. Pour ricotta-spinach mixture into pan and crumble over feta. Roughly fold over edges of pastry and brush with remaining coconut oil.
Cook over low-medium heat on stove top for 5 minutes (be careful not to burn the bottom). Then transfer to oven for 25 minutes, until golden and crisp and cooked through.
Combine salad ingredients in a large bowl and toss to combine.
Remove pie from oven, and rest for 5 minutes before serving with salad.
Energy 1650.94kj Calories 394.74cal Protein 24.50g Fibre 6.94g Fat 24.87g Saturated Fat 15.97g Carbs 13.49g Sugar