Baby and You


Here’s six delicious, nutritionally balanced recipes from Get Lean, Stay Lean that the whole family will love

Serves: 8

Per serving
Calories: 300
Protein: 24g
Fat: 18g
Saturated Fat: 8g
Carbohydrate: 8g
Sugars: 2g
Fibre: 1g

320g (11 1/4 oz) chard
Handful dill, chopped
4 spring onions, chopped
Freshly ground black pepper
5 free-range or organic eggs
200g (7 oz) feta cheese
100g (3 1/2 oz) fresh full fat ricotta cheese
50g (1 3/4 oz) finely grated Pecorino or Parmesan cheese
500g (1 lb 2 oz) skinless blue eye fillets (or other firm white fish), chopped into small diced chunks
6 sheets frozen filo pastry, thawed
60ml (2 fl oz) extra virgin olive oil

1 Trim the stems of the chard and discard; wash the leaves and shred.

2 Place in a large bowl and stir through the dill and spring onion.

3 In a separate bowl, lightly whisk the eggs. Crumble in the feta and ricotta, add the Pecorino and fish and season with black pepper. (The feta is salty enough so you do not need extra salt.)

4 Combine the egg mix with the chard using your hands – run your hands under cold water first to prevent the mixture sticking. Mix well. Set aside.

5 Preheat the oven to fan-forced 180°C (350°F/Gas 4).

6 Lightly brush or spray a 20 x 30 cm (8 x 12 inch) baking dish with extra virgin olive oil. Lay the filo out on your work surface, one sheet at a time, and lightly brush each sheet with the oil. Place the first three sheets on top of one another on the bottom of the dish.

7 Pour the chard mixture on top of the 3 layers of filo, then top with the remaining 3 sheets of filo (ensuring they too have been lightly brushed with oil), layering one on top of another. Tuck in any overhanging filo into the sides of the baking dish. This seals your pie.

8 Using a sharp knife, score the pastry into diamond shapes and lightly sprinkle with water. Bake for 40–60 minutes or until well browned. Cover with foil if over browning.

9 Shake the dish to release the sides when you remove it from the oven. Serve.


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