Countdown to summer

Shape up for summer

Get ready for the beach with this balanced eating plan from dietitian Susie Burrell.

Spinach pie


  • 2 bags baby spinach leaves
  • 2 eggs
  • 250g low-fat ricotta
  • 200g reduced-fat feta
  • 2 spring onions, chopped
  • 4 sheets filo pastry


Lightly steam spinach leaves and chop roughly. Mix with eggs, ricotta, feta and spring onion. Spray a pie dish with olive oil spray and fill with cheese mix. Top with filo and bake for 30 minutes at 180°C until cooked through and pastry is browned.


Isabella Hakin runs Bfitness Personal Training and trains her clients out of Fitness First Macquarie Park, located in the Sydney city of Ryde. Find out more about Bella, training, nutrition and her bikini body building competing endeavours via her Instagram @bfitbybelll or contact her via email on