Ultimate Weight Loss Revealed 77 by Brad Callen

P / C / F Ratio: 41 / 36 / 23

Filo pastry filled with spinach, ricotta and cottage cheese with herbs and spices.

6 Servings

• 500g spinach, cooked from frozen

• 2 tsp ground nutmeg

• 1 tsp black pepper

• 3 tbs parsley, chopped

• 1 tbs thyme, chopped

• 2 egg whites

• 1 / 2c skim milk

• 150g phyllo( filo) pastry

• 375g skim ricotta cheese

• 500g skim cottage cheese

Preparation Instructions

Squeeze excess moisture out of spinach. Mix all ingredients except milk and pastry in a bowl. Brush a casserole dish lightly with oil then line with 4 sheets of filo, 2 each way to cover both sides of the dish, leaving the excess hanging over the edge of the dish. Brush pastry with skim milk to make it hold. Spoon 1 / 3 filling into casserole dish, cover with 4 sheets of folded filo. Repeat until filling is gone. Fold the ends of the pastry linig the dish back over the top, and seal it with another sheet of pastry on top. Brush with skim milk. Bake at 375 degrees for 30 mins. Make sure it is set in the middle.

Nutrition Information

Per Serving

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