4 sheets filo pastry
Olive oil cooking spray
250g low fat cottage cheese
2 eggs, lightly whisked
200g leeks, finely sliced
250g leeks
4 spring garlic trimmed, thinly sliced
80g feta, crumbled
2 tbs chopped dill
1/2 tsp finely ground nutmeg
Mixed salad and lemon wedges, to serve
Preheat oven to 180°C. Cut 1 sheet of filo in half lengthways then into three crossways so you have 6 squares. Lightly oil four small pie tins, or a muffin tray with olive oil.
Lightly oil (or butter) one square filo and place oil side down into pie tin, repeat with remaining 5 squares placing them on top of each other at a slight angle until you have six squares covering the base and sides of the tin. Repeat using remaining filo. Place tins onto a flat tray and into oven, bake 10-12 minutes until light golden.
Combine cottage cheese and eggs in a large bowl. Add the leeks, spinach, spring garlic, feta, dill, nutmeg and freshly ground black pepper, mix until well combined. Pile evenly into the pie tins. Place onto a baking tray.
Bake for 15-20 minutes or until filling set. Serve warm or at room temperature with mixed salad leaves and lemon.