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Spanakopita-stuffed peppers


Serves: 2
timePrep time: 20 mins
timeTotal time:
Spanakopita-stuffed peppers
Recipe photograph by Dan Jones

Spanakopita-stuffed peppers

Inspired by the Greek spinach and feta filo pie, these stuffed peppers are lovely for a lighter summer dinner, served with rice or couscous. What’s more, they contain four of your 5-a-day!

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
285Kcal
Fat
17gr
Saturates
9gr
Carbs
9gr
Sugars
8gr
Fibre
5gr
Protein
21gr
Salt
1.1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 red peppers
  • 400g young spinach
  • 2 garlic cloves, crushed
  • 150g ricotta*
  • ½ x 20g pack dill, chopped
  • 70g lighter Greek-style salad cheese*, crumbled
  • 10g pine nuts
  • cooked basmati rice or couscous, to serve*

Step by step

  1. Preheat the oven to 240°C, fan 220°C, gas 9 and bring a kettle of water to the boil. Slice the peppers in half lengthways and scoop out the seeds. Place the pepper halves on a plate, cut side up, and cook in the microwave on ‘High’ for 5 minutes until softened.
  2. Meanwhile, put the spinach in a colander over the sink and pour over the boiling water from the kettle. Allow to wilt before running under cold water to cool. Drain well, then wrap in a clean tea towel and squeeze out as much excess water as possible. In a bowl, mix the spinach, garlic, ricotta, dill and half the salad cheese. Season well to taste.
  3. Place the softened pepper halves on an oven tray, divide the spinach mixture among them and top with the pine nuts and remaining salad cheese.
  4. Bake for 10 minutes until golden brown on top. Remove from the oven and serve the stuffed peppers with rice or couscous, if using.

    *Use vegetarian cheese if required. Serve with rice, not couscous, if required for gluten-free

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