Light spinach and ricotta quiche

Ingredients :

• 4 sheets filo, halved
• cooking spray
• 1½ cups low fat milk
• 1 egg
• 1 egg white
• 1 tspn mustard powder
• seasoning to taste
• 250g frozen spinach, thawed and excess water removed
• 250g tub low fat ricotta

Preparation and Cooking Instructions

1. Spray each piece of filo pastry lightly with cooking spray. Layer, pressing gently, into a 23cm pie plate.
2. Whisk together milk, egg, egg white, mustard and seasoning in a bowl. Blend in spinach and ricotta. Pour onto pastry and bake in a moderate oven (180°C) for 25-30 minutes or until firm. Serve with a salad.