Popping in briefly to say hello and share with you a fresh and fast recipe that's also low in fat and ever-so delicious.
Peter and I have been travelling again and, in between, have been spending time with loved ones; as well as decluttering the house; and keeping fit with a routine of cycling, swimming and bushwalking.
In the meantime, I've been investigating Monash University's low FODMAP diet in the hope that it will help ease my IBS; and alleviate symptoms caused by having LPR (silent reflux), GERD and diverticulitis. Long time readers may remember that I shared my journey about those health issues here. I'm well aware of foods that are triggers, but must say that I'm finding the FODMAP app to be most helpful.
My man has been a great support and is happy to eat whatever I cook, but he does enjoy the occasional indulgence. And that's where these little spinach and ricotta filo pies come in.
In the event you are wondering, ricotta cheese is low in FODMAPs, as is the baby spinach and the green tops of the scallion or spring onion. The filo pastry is made with wheat flour, therefore it's high in FODMAPs and should be avoided. Download the app for more information.
My recipe is adapted from the Australian Women's Weekly's 2-day a week Diet cookbook (Bauer Media Books, 2015). It's just one of many fabulous offerings in this title.
SPINACH AND RICOTTA FILO (PHYLLO) PIES
100g baby spinach leaves, gently washed
160g low-fat ricotta
1 teaspoon lemon zest, finely chopped
1 spring onion/scallion (green part), finely chopped
sea salt and white pepper
2 sheets store-bought filo/phyllo pastry
olive oil spray
bowl of ice-cold water (to cool the spinach)
First, preheat your oven to 200 degrees C, and line a cookie sheet with baking parchment.
Place the spinach leaves into a saucepan of gently boiling water. Remove from the heat and drain the spinach straight away. Transfer the spinach into the bowl of ice-cold water for a few moments, then drain thoroughly and squeeze out as much water from the spinach as you can.
Combine the spinach, ricotta, lemon zest and spring onion in a clean bowl. Season to taste with sea salt and white pepper.
Spread each of the pastry sheets onto clean tea towels on the kitchen bench. Spray the pastry sheets lightly with the oil. Fold each sheet in half to make a square. Now spoon the ricotta and spinach mixture into the centre of each square, then gather up the pastry around the filling (per my photo).
Place the pies onto the prepared baking sheet, then spray lightly with a little more oil. Bake for 20 minutes or until nicely golden. Serves 2.
Thank you for taking the time to leave me a comment, dear readers. I know you are busy too.
Cooking and writing have been a lifelong passion.
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NB: I use Australian standard measuring cups and spoons in my recipes.