• 350 g bag Wattie's frozen Chopped Spinach, defrosted
  • 250 g cottage cheese with chives
  • 200 g feta
  • 2 Tbsp pesto
  • 2 tsp Dijon mustard
  • 2 eggs
  • salt and pepper to season
  • 8 sheets filo pastry
  • cooking spray or oil to brush the sheets with

1. Squeeze the Wattie’s Frozen Chopped Spinach between two plates to remove any excess moisture.

2. In a food processor put the spinach, cottage cheese, feta, pesto, mustard and eggs and process until very smooth. Season with salt and pepper.

3. Spray or brush one sheet of filo with a little oil and top with a second sheet. Repeat with a further two sheets and use to line a 20cm square cake tin.

4. Pour the filling in and smooth out evenly.

5. Flip over the edges of the filo to cover the filling. Spray or brush 4 sheets of filo with a little oil and scrunch up and place on top.

6. Bake at 180°C for 30 minutes or until the filling is set. Serve in wedges with a yoghurt sauce to the side.

Yoghurt Sauce

Blend 1 cup of natural yoghurt with grated rind of one lemon and 2 Tbsp freshly chopped chives.

Made With

Rate and Review

3 Ratings

Reviews (3)

Katie's Review | Rating

Yummy. Even the kids enjoyed it.!

Charmaine's Review | Rating

Easy to make. One of my favourites and everyone loves it!!

Jane's Review | Rating

Super delicious - especially with the yoghurt. We used unsweetened greek yoghurt and it gives a great tangy addition to the pie. Will definitely be cooking this again.