A vegetarian version of this can be made with quorn pieces instead of pork mince. Take care to spray each of the filo pastry layers with olive oil to stop them getting too crispy.
|2 sheet(s) (large) Filo Pastry, each 50 x 24cm|
|4 spray(s) Calorie controlled cooking spray|
|200 g Extra Lean Pork Mince (5% fat), raw|
|15 g Pine nuts|
|75 g Spinach, baby leaves|
|1/2 teaspoons (level) Dijon Mustard|
|1/2 medium Lemon, zest of|
|75 g Low Fat Soft Cheese|
|60 g Light Feta Cheese, crumbled|
|1 pinch Salt, and black pepper, freshly ground|
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Stack the sheets of filo pastry and put on a clean board. Cut the stack in half to make four pieces. Stack all four pieces and cut into quarters. You should have four smaller stacks of four pieces of filo.
- Spray a four-hole Yorkshire pudding tin with the cooking spray. Line each hole with one piece of filo pastry. Spray the pastry and arrange another piece of filo in each hole, offsetting the corners. Repeat with the remaining filo pieces. Each hole in the tin should be lined with four piece of filo. Spray once more and scrunch up the sides slightly. Bake in the oven for 10-12 minutes until golden brown. Leave to cool.
- Meanwhile, heat a non stick frying pan to a medium-high heat and spray with the cooking spray. Fry the pork mince for 3-4 minutes, breaking up the mince with a wooden spoon, until browned and cooked. Add the pine nut kernels and cook for 1 minute until lightly toasted. Stir in the spinach and cook for 1-2 minutes until wilted. Season generously and transfer to a bowl.
- Stir the mustard, lemon zest, soft cheese and Greek style cheese into the pork mixture until combined. Check the seasoning, reheat and then divide equally between the pastry cases to serve.