Ingredients
1 bunch Tuscan cabbage, leaves stripped, shredded
½ cup water
1 bunch silverbeet, leaves stripped, shredded
250g reduced-fat cottage cheese
200g reduced-fat feta, crumbled
3 eggs, whisked
½ bunch green onions, thinly sliced
½ bunch parsley, finely chopped
½ bunch dill, chopped
4 garlic cloves, crushed nely grated
zest, juice 1 lemon, plus wedges to serve
8 sheets lo pastry, halved
1 tbsp poppy seeds
Greek salad (without feta), to serve
Method
-
Preheat oven to moderate, 180° C. Lightly grease a 10-cup casserole dish.
-
In a large saucepan, cook cabbage with half water on medium, tossing until just wilted. Repeat with silverbeet and remaining water.
-
In a large bowl, combine cabbage, spinach, cottage cheese, feta, eggs, green onion, herbs, garlic, lemon zest and juice. Season and toss to combine.
-
Transfer to a dish. Lightly scrunch each piece of filo (see tip) and arrange on top of cabbage mixture. Spray lightly with olive oil and sprinkle with poppy seeds.
-
Bake 25-30 minutes until cooked through and golden. Serve with Greek salad and lemon wedges.
You might also like:
Roasted pumpkin, spinach and feta slice