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Text Box: 2 large eggplants, thinly sliced 60ml olive oil Olive oil spray 1 onion , chopped roughly. 500 g lamb or goat mince 500g jar mushroom, roasted garlic and tomato pasta sauce. 2 cups goat milk yoghurt 3 eggs, lightly beaten. Green salad to serve Preheat oven to 180c

Text Box: Heat a large frying pan on high. Brush eggplant with olive oil. Season to taste. Cook in frying pan in 4-5 batches, for 1-2 minutes each side, until brown. Drain on paper towel. Place a large saucepan on medium heat and spray with olive oil. Cook onion for 2 minutes, until just soft. Add mince and cook for 5 minutes, until browned, breaking up lumps.

Text Box: Stir in pasta sauce and season to taste. Reduce heat and simmer for another 10 minutes. Remove from heat. Grease an ovenproof dish with remaining olive oil. Line base with one third of eggplant, top with half of sauce, half of remaining eggplant, remaining sauce then remaining eggplant. In a bowl, combine yoghurt and eggs. Season to taste. Pour over eggplant. Bake for 40-45 minutes, until browned and yoghurt is set. Serve with green salad.

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Text Box: spray Preheat oven to 180c. Lightly grease a square 923cm) ovenproof baking dish. Combine all ingredients, except filo and olive oil, in a large bowl. Season to taste. Layer 4 sheets filo lengways in dish, spraying with oil after every second sheet.

Text Box: Layer remaining filo sheets, widthways, spraying with oil as before (spraying will overhang sides of dish) Fill with spinach mixture, then fold filo over mixture and spray with oil. Bake for 30-40 minutes, until pastry is golden.

Text Box: 500 frozen spinach, thawed and well drained. 250g goat milk ricotta 6 shallots, sliced. 2 eggs, lightly beaten. 1/4 cup grated parmesan 1/4 cup chopped basil 1/4 tsp ground nutmeg 8 sheets filo pastry, olive oil