Tuna, Spinach & Artichoke Filo Bake

Ingredients

• 2 filo pastry sheets

• 1 large can tuna in brine (drained)

• 2 tbsp capers

• 2 marrows (courgettes), diced

• 500 g spinach

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1–2 tbsp tomato paste

• Fresh basil (chopped)

• 1 can artichokes (drained and chopped)

• Fry Light Cooking Spray

• Optional: garlic (to taste), black pepper, mixed herbs

Method

1. Prepare the filling: In a non-stick pan sprayed with Fry Light Cooking Spray, sauté the chopped onion (and garlic if using) until soft.

2. Build the sauce base: Add the chopped tomatoes and tomato paste. Stir well and allow to cook for a few minutes until slightly thickened.

3. Add vegetables: Add the diced marrows and chopped artichokes. Cook until the marrows begin to soften.

4. Finish the filling: Add the spinach and allow it to wilt. Stir in the capers, fresh basil, and finally the drained tuna. Mix well and remove from heat.

5. Assemble: Spray an oven dish with Fry Light Cooking Spray.

Fold the 2 filo sheets in half and place them at the bottom of the dish as the base.

6. Bake: Pour the filling into the dish and bake in a preheated oven at 180°C for around 20–25 minutes, or until the filo is golden and crisp.

7. Serve: Allow to cool slightly, slice, and serve.