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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