Ricotta Pie

This can be served as a main meal and can be eaten at any time of the day.

Ricotta Pie 

Ingredients:

2 sheets filo pastry

1 medium zucchini - cut crosswise into 1/4-inch-thick slices

1 large yellow squash - cut crosswise into 1/4-inch-thick slices

2 garlic cloves - minced

100g Benna Irkotta

2 teaspoons chopped fresh thyme

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

2 egg whites - lightly beaten

1/4 teaspoon salt

1/4 cup fresh basil leaves

Fry Light Low-Calorie Spray

Method:

Preheat oven to 175°C.

Spray a small oven dish with Fry Light Low calories Spray, fold the 2 filo pastry sheets into two and place at the bottom of the dish.

Meanwhile grate the zucchini and squash and drain well from excess water.

Place all the ingredients in a large bowl and mix well.

Spread the irkotta mixture over the filo pastry sheets.

Bake at 175°C for 40 minutes or until golden brown. 

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