A traditional Greek pastry, Spanakopita is made with filo, has a filling of spinach and feta cheese and is normally triangular in shape. Here’s a round version. First you will need plenty of filo pastry. The bottom and sides should have at least 7 or 8 layers. Grease the bottom of your pie dish and as…… Continue reading spanakopita
Tag: spinach
chicken with cardamom rice + spinach salad with dates
Two fragrant dishes from JERUSALEM by Yotam Ottolenghi and Sami Tamimi. This one-pot chicken and rice dish is wonderfully spiced, rich with caramelised onions, tangy with barberries and fresh with herbs. First put 2-3 tablespoons of sugar into a small saucepan with an equal amount of water and heat until the sugar is dissolved. Remove from the heat, add…… Continue reading chicken with cardamom rice + spinach salad with dates
chicken with prunes and olives + spinach salad + yellow rice
A veritable Mexican feast cooked by David. The chicken recipe comes from The Art of Mexican Cooking by Diana Kennedy and the rice and salad from MEXICAN healthy ways with a favourite cuisine by Jane Milton. Season 8 chicken pieces with salt and pepper. Heat olive oil in a heavy casserole and brown the chicken pieces until golden.…… Continue reading chicken with prunes and olives + spinach salad + yellow rice
party pastries
This patchwork quilt of French style savoury pastries kept the food coming at our recent party. Made on sheets of store bought puff pastry they were baked ahead of time and served at room temperature. Here are the six different toppings: artichoke, green olive and pecorino cheese; tomatoes and onions topped with chorizo,…… Continue reading party pastries
vegetarian curries
Another curry feast, this time vegetarian. This hard-boiled egg curry is adapted from a Reuben Solomon recipe. First, hard-boil 6 eggs and run cold water over them. For the sauce, heat ghee or vegetable oil and gently fry 2 onions, 3 cloves of garlic and a knob of ginger, all finely diced. When soft and starting…… Continue reading vegetarian curries
tomatoes stuffed with couscous + roasted vegetables with feta
These two dishes make an excellent vegetarian meal or they can be served as side dishes. First the tomatoes: For the filling, squeeze half an orange into a small saucepan, adding a little water. Place a handful of sultanas in the juice with an equal amount of chopped dates. Heat gently and remove from the…… Continue reading tomatoes stuffed with couscous + roasted vegetables with feta
giant pasta shells
Easier to fill than cannelloni, these giant pasta shells look impressive. Cook the pasta first, for about half the prescribed cooking time, and then fill with a mixture of freshly cooked spinach (well drained and squeezed dry), ½ a bunch of fresh basil, 1-2 cups of fresh ricotta and ½ a cup of feta cheese. For…… Continue reading giant pasta shells
spinach pie + vegetables in filo
When I’m not cooking, I’m lucky enough to have other excellent cooks around me. This spinach pie is a recent example. Thaw a packet of filo pastry and preheat the oven to 190C (375F). Remove the roots from a large bunch of English spinach, wash well (making sure no grit remains) then drain. In a large pot,…… Continue reading spinach pie + vegetables in filo
michelle picker cooks 