Ingredients:

• 5 scoops Ensure Neutral powder
• 1 tbsp extra virgin olive oil
• 1 onion, finely diced
• 2 spring onions, chopped
• 1 garlic clove, finely chopped
• 300 g frozen spinach, thawed, drain excess water
• ½ tbsp chopped dill
• 200 g crumbled feta cheese
• 100 g ricotta cheese
• 1 tbsp grated Parmesan cheese
• 2 eggs, lightly beaten
• ¼ tsp nutmeg
• 1 tsp lemon zest
• 6 sheets of filo pastry, halved
• 60 g butter, melted
• Salt and pepper to taste

Method:

1. Heat oil in a frying pan over a medium-high heat. Add onion, garlic and spring onions and cook for 1 minute, or until softened. Remove from heat and transfer to a bowl.
2. Combine cheeses, spinach, dill, eggs, nutmeg, lemon zest and Ensure Neutral Powder in a mixing bowl. Stir through cooled onion and garlic mixture. Season with salt and pepper.
3. Preheat oven to 180°C. Grease baking dish with spray oil. Place one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets of pastry. Spread cheese mixture evenly over sheets of pastry. Cover with remaining filo, brushing each sheet with butter. Trim any excess pastry and brush top with remaining butter.
4. Bake for 35 minutes or until golden. Allow to rest for 10 minutes prior to serving.

Serve with a garden salad.

Nutrition content per serve:

• Energy: 261 kJ
• Protein: 23.7 g
• Fat: 35.1 g
• Saturated Fat: 17.8 g
• Carbohydrate: 52.3 g
• Sugars: 7.7 g
• Fibre: 3.2 g
• Sodium: 897 mg