Uniquely You Nutrition - Personalised Weightloss Solutions

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I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

My home cooked homemade Granola is so texturally orgasmic and the cinnamon and coconut is absolutely a marriage that will last forever.

I doubled the amount here to make weeks worth of granola and I add to my bowl of plain greek yoghurt.

Enjoy

Ingredients:

1 cup Gluten Free Oats

1/2 cup Unsweetened

Coconut Flakes 1/4 cup

Pumpkin Seeds 1/4 tsp

Sunflower Seeds 1/4 tsp

Pinch of Cinnamon

Pinch of nutmeg (optional)

Pinch of sea salt (tiny pinch)

1/2 Banana, mashed

1 tbsp Coconut Oil (melted)

Directions:

Preheat oven to 160 degrees celcius (approx 300ºF)

In a large bowl, combine the gf oats, coconut flakes, pumpkin and

sunflower seeds, cinnamon & nutmeg and sea salt.

Add the mashed banana and coconut oil into the bowl with the oat

mixture and use a spoon to stir until well combined.

Spread the mixture in an even layer on a large baking sheet. Press

down slightly and place in the oven.

Bake for 45 to 55 minutes, checking and tossing every 15 minutes.

Break up large clusters as needed Once the granola is evenly

browned and no longer feels damp, remove from oven. As it cools it

will crisp up even more, so do not over-bake.

Once cooled, store in an airtight container at room temperature for

up to one week (or freezer for a few months)

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.

I love the marriage of spinach and ricotta; however, when eating out, I often find these delicious fillings wrapped in puff pastry. This recipe offers a healthier twist using filo pastry, making it a great option for anyone seeking advice from a Brisbane nutritionist. The combination of spinach (I use frozen for this) and cheese is truly luxurious for the taste buds. You can enjoy a slice as a side dish to your meal or make it your main protein source, as it contains egg and cheese, which many weight loss nutritionists recommend. Let's begin to tantalize your tastebuds... 

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish

Serves 6-8 as a side dish.

Ingredients

- Olive oil spray

- 1 medium onion, finely chopped

- 2 cloves garlic, peeled and crushed

- 2 packets frozen spinach

- 1 egg

- 250g ricotta, drained

- 1/2 tsp nutmeg, freshly grated

- 100g feta cheese

- 4 sheets filo pastry

Method

Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach by pressing the liquid through, and cook the spinach for 5 minutes, stirring and bubbling off any excess liquid. Let cool.

Beat the egg with the ricotta and nutmeg, then season. Stir in the feta with the spinach and onion. Preheat the oven to 180C. Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes or until the pastry is golden brown and crisp. If you're looking for a nutritionist near me for weight loss, this pie can be a satisfying and wholesome option.