Upside-down Tomato Spinach Plato Filo Pie

individual portion

187.5g tinned Butter Beans
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
250g frozen whole leaf Spinach thawed and squeezed
25g flat leaf Parsley a little sliced
30g Table Cheese eg Twineham Grange, finely grated
420g baby Tomatoes halved
1 red chilli seeds and membrane removed to reduce heat, sliced into small strips
2 cloves garlic finely chopped
2 sheets of Filo Pastry

Preheated oven to 190°C

PLATO (10min)
Prepared the Plato by mixing together the first three ingredients
Spread the Plato on 21x16x6cm glass oven dish fully lined with parchment paper
Baked 10min

SPINACH (10min)
In small frypan fried the Spinach in 15ml Sunflower Oil for 10 min
1min before the end stirred in the Parsley
At the end of cooking stirred in the Cheese

TOMATOES (10min)
In medium large frypan fried the Tomatoes in 10min Sunflower Oil for 10min
7min before the end added the Chilli
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this, keeping away the Tomato juices until it has coloured a little, before stirring into the Tomatoes

FILO PLATO PIE (20min)
Spread the Tomatoes evenly over the Plato
Spread the Spinach on the Tomatoes
Placed the Filo Sheets folded to slightly bigger than the oven dish over the top of the Spinach and tucked in the sides
Baked 20min still at 190°C

Served after carefully turning upside down over a dish
this looks more attractive without the egg in the beans
another time may add some beans and almonds alone, with the albumen blended into the rest of the beans and almonds on top, to cook

complete protein 25.9
saturated fats 11.4g