Home sweet sweet sweet home!
I have returned from a wonderful wonderful holiday in a beautiful country seeing my beautiful family. But boy am I happy to be home, sleeping in my own bed!
Unfortunately between the time of landing at 9pm to waking up at 7am I have managed to catch a chill – and its no surprise seeing as I dropped 25 degrees in a day! We got a chilly welcome home of 0 degrees when we landed promptly followed by snowfall today! And to think yesterday morning I was sat on the beach!!
Anyway I have a very exciting afternoon ahead of me. I am going into tottenham to meet with someone from Inspiral an amazing raw food company who have an amazing ethos and I am hoping to do some part time work for over the next few months.
Inspiral is know for their Kale crisps and most recently have introduced the first biodegradable crisp packets in the UK. It’s all very exciting!
So this is just a short post because I need to go and get ready but here as promised is the Spanakopita recipe from the post below. Its a brilliant recipe, I am looking g forward to making it again!
I also made a delicious tzatziki to go on the side along with the greek theme.
This was oh so simple.
- 350g/12oz Greek yoghurt
- 1 cucumber – deseeded and squeezed!
- 2 tbsp lemon juice
- 2 cloves of garlic crushed
- Paprika if you have but I didn’t use any
The best result is achieved by peeling and de-seeding the cucumber before grating. The get rid of whatever excess liquid you can because the water in the cucumber otherwise waters down the yoghurt
This bits the simple part – Combine the yoghurt, cucumber, lemon juice and garlic. Then sprinkle with paprika.
make it as far in advance as possible as the flavours grow together mmmm
and Spanakopita (which i am getting very good at spelling!)
- 280g Fresh spinach
- 2 sprigs fresh dill, chopped
- 1 sprig fresh parsley, chopped
- 4 spring onions, chopped
- 200g feta cheese
- 1 tbsp soft cheese (I used Boursin)
- 40g (½ cup) finely grated hard cheese like parmesan or pecorino
- 4 eggs
- 1 1/2 tbsp dry breadcrumbs
- ¼ tsp ground nutmeg
- ½ tsp freshly ground black pepper
- Melted butter or olive oil for greasing dish
- 375g fresh/frozen filo pastry
- melted butter – guesstimate
Wash spinach leaves and drain well. Coarsely chop the leaves and stalks of the spinach and set aside.
Place the feta in a large bowl and mash with a fork. Add the onions, herbs, soft cheese, parmesan, eggs, breadcrumbs, nutmeg, and pepper. Mix and combine. Add the spinach bit by bit to make sure its mixed well and then put to the side while preparing the pastry case.
Preheat oven to 180C. Lightly grease a 20cm x 30cm x 5cm baking dish.
Melt the butter and get a pastry brush to layer the filo pastry with butter.
Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
Make sure the spinach filling is thoroughly mixed and pour into the pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered.
Trim any overhanging pastry and tuck in the sides. Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking.
Sprinkle lightly with water and bake in preheated oven for 45 minutes or until well browned. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning.
Cool on rack for 15 minutes before cutting to serve.