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Ingredients

250g frozen spinach, thawed
100g sliced lean leg ham, chopped
2 tablespoons finely chopped fresh chives
500g ricotta cheese, crumbled
1/2 cup grated reduced-fat tasty cheese
1/4 cup finely grated parmesan cheese
8 sheets filo pastry
Olive oil cooking spray
3 hard-boiled eggs, peeled, halved
1/2 x 250g punnet cherry tomatoes, halved

Method

Step 1 Place spinach in a bowl. Using hands, squeeze out excess liquid. Preheat oven to 200°C/180°C fan-forced. Grease a 7cm-deep, 27cm x 17cm (base) ovenproof dish.
Step 2 Combine spinach, ham, chives and cheeses in a bowl. Season with salt and pepper.
Step 3 Place 1 sheet of pastry on a flat surface. Spray with oil. Repeat to form 4 layers. Line base and sides of prepared dish with pastry. Spread cheese mixture over pastry. Press egg and tomato, cut-side down, into cheese mixture. Cut remaining pastry into 4cm-thick strips. Scrunch up pastry. Place on filling. Spray with oil. Bake for 25 to 30 minutes or until golden. Serve.

Ham, spinach, tomato and egg pie

How to make Ham, spinach, tomato and egg pie

Ingredients

Method