Step 1 Preheat oven to 180ºC. Strip silverbeet leaves from stems. Finely chop leaves and discard stems.
Step 2 Spray a large frying pan with oil and place over medium heat. Cook onion and garlic until softened. Add silverbeet and cook until wilted (the leaves will reduce in size by about half). Remove from heat and set aside. When cool, squeeze excess moisture from silverbeet with your hands. Shred finely.
Step 3 in a large bowl, stir together feta and cottage cheese until well-combined. Add parsley and cooled silverbeet. Season with black pepper and stir to combine.
Step 4 Spray a lasagne dish with oil. Spray 2 sheets of filo pastry with oil and layer in the bottom of dish. Sprinkle with pine nuts, then layer 3 more sheets of oiled filo on top. Spread half of the cheese and spinach mixture over base. Top with another 3 sheets of oiled filo pastry. Spread remaining cheese and spinach over filo then finish with remaining 4 sheets of oiled filo. Spray with a small amount of oil.
Step 5 With a sharp knife, diagonally slash the top layers of filo (to create a diamond pattern). Bake for 40–45 minutes, until golden on top and the filling is set. Stand for 10 minutes before serving. Serve with salad.
What we did
- Used reduced-fat cheeses
- Replaced butter with cooking oil spray
- Reduced amount of filo
- Reduced amount of feta
Our version (per serve)
Total fat 18.5g
Sat fat 4.1g
Original version (per serve)
Total fat 63.3g
Sat fat 35.3g