Serves 6 Vegetarian INGREDIENTS: 675g baby spinach leaves, washed and chopped 2tbsp chopped parsley 2tbsp chopped dill 1 bunch spring onions, finely chopped 1tsp salt 450g onions, sliced 16 (2 x 140g packs) The Laughing Cow Light Cheese Triangles, chopped 8 filo pastry sheets 25g reduced-fat spread, melted
METHOD: 1. Place the first five ingredients in a bowl and stir. Let stand for 30 minutes. 2. Squeeze the excess liquid out of the spinach. 3. Pre-heat the oven to 180 C/350 F/gas mark 4. Meanwhile, dry-fry the onions until browned. Add to the spinach mixture with the cheese and stir. 4. Brush the pastry sheets with the melted spread and line a baking dish with four of the sheets, making sure the edges overhang the dish. 5. Fill with the spinach mixture and level the surface. 6. Brush the remaining sheets with the reduced-fat spread and lay over the filling, tucking the pastry in at the edges. 7. Score the surface into squares and bake for 45-60 minutes. Serving suggestion: Garnish slices with cherry tomatoes and lemon wedges. Recipe courtesy of Bel Foodservice