FOOD

Best-selling author Emily English is back with her second cookbook, Live to Eat, featuring more than 80 nutritious recipes that are packed with flavour but simple to make

SALMON AND SPINACH FILO COTTAGE CHEESE QUICHE

Serves 6 Takes 90 minutes

INGREDIENTS

• Spray oil, for greasing

• 300g/11oz cottage cheese

• 100ml/4fl oz cup milk

• 5 medium free-range eggs

• 100g/3½oz baby spinach leaves, wilted and chopped

• 10g/1/4oz chopped chives

• 100g/3½oz smoked salmon, chopped

• Zest of 1 lemon

• Salt and freshly ground pepper

• 4 sheets of filo pastry,each cut in half

• 50g/1¾oz feta cheese, crumbled

1. Preheat the oven to 180°C, 160°C fan, gas mark 4. Lightly spray a 20cm/8in-deep springform cake tin with oil.

2. In a blender or food processor, blend the cottage cheese with the milk until smooth. Transfer to a large mixing bowl. Add the eggs to the bowl and whisk until well combined. Stir in the wilted spinach, chives, smoked salmon and lemon zest, plus salt and pepper to taste. Mix until all the ingredients are evenly distributed.