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Spinach, Riccotta and Lamb Filo Pie

S: 13st7lb C: 13st5lb G: 10st0lb BMI: 34.2 Loss: 0st2lb(1.06%)
This recipe is one that I have amended to suit SW. Thw whole family loved it. Can be frozen for a quick evening meal or lunch.:)
SYN values represent easy extra menu

350g lamb mince
1 onion
1 clove garlic
2 tsp ground cumin
1 tsp dried mint
1 lb spinach
Ricotta cheese
Filo pastry sheets

Chop the onion and fry with the lamb mince - when cooked drain all the excess fat - add the cumin, garlic and mint and fry for another minuet. add the spinach - Fresh or frozen - and cook until the fresh has wilted or the frozen is cooked.

Spray a medium flan tin with fry light and place 1 sheet of filo pastry on top ( 3 syns )spoon as much of the meat mixture into the dish as you want and add one tsp or 14g of ricotta cheese on top ( 1 syn)- fold over the filo pastry using frylight to ensure the filo sticks.

Cook at 180 for 10 to 15 mins or until the pastry is cooked.

I make these in bulk and freeze them in individual portions, and use them for quick meals when I am too tired to cook and liable to cheat.
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