I am definitely a savoury-tooth and therefore a big fan of filo pastry. Unlike short-crust or puff-pastry, filo contains zero fat being made out of only flour and water, and also happens to be a great source of protein (approx 10grams per 100 serve). Therefore, when cooking with it you can add good fats and keep the pastry layers super thin so anything you make will be dominated by the filling and not thick greasy pastry (don’t get me wrong, I love that too! its just that I also love to fit into my pants).

I sincerely believe you can still enjoy  your food whilst managing your weight, this filo pie with three cheeses and a drizzle of honey being a great example of something indulgent yet heavier in good fats and protein and less heavy in sugar and carbs. It is also versatile enough to be served for breakfast with a side of bacon, a green salad and white wine for lunch, or even topped with prosciutto and served with champagne as an entree at a dinner party.

Ingredients

• 5 sheets of filo pastry (chilled not frozen from the fridge section of the supermarket)
• 1/2 pack of goats cheese feta or standard goats cheese
• 150 grams of fresh ricotta
• Small handful of grated vintage cheddar
• Handful of pine-nuts
• Organic/good quality honey (tiny drizzle)
• Fresh thyme leaves
• 4 large organic eggs
• 100ml full cream milk
• Melted butter
• 1/2 pack of baby spinach leaves

Method

1. Begin by turning on fan-forced oven to 180 degrees celsius and getting all ingredients out and on hand.
2. Spray a baking dish with oil, layer your first sheet of filo down as your base, lightly brush with melted butter and place an additional filo layer on top and repeat.
3. Tear up 2-3 sheets of pastry and start to create little bundles/rosettes of pastry in the area of the filling, I have included a picture below as example.
4. Meanwhile sauté your spinach in a fry pan using some of the melted  butter, then assemble wilted spinach within and amongst the filo.
5. Crumble goats cheese in and around the spinach and filo.
6. Crack the eggs into a seperate bowl and whisk with milk and ricotta until combined, a little lumpy is normal but combined through is required.
7. Pour the egg mixture over the top of all ingredients to fill the pie.
8. Generously salt and pepper the top, sprinkling with extra thyme and grated cheddar.
9. Brush any exposed filo with melted butter.
10. Pop into hot oven for 20 mins or until puffed and golden.
11. Toast pine nuts  in the pan used for the spinach, serving on top along with the smallest drizzle of honey.