Tag Archives: Nutmeg

Spinach and Feta Filo Pie: Spanakopita

Spinach & Feta Pie Recipe

I feel I should start this post by way of an apology. It’s an awful photo. I know. It shall be replaced next time I make this pie, and being such a tasty pie as it is this won’t be long. But as time is most definitely in short supply right now I’m going with the shameful shot in order to make another entry to this month’s Four Seasons Food challenge.

I’d also like to take to take the opportunity to offer huge and well deserved congratulations to my friend and partner in foodie crime for the Four Seasons Food challenge, Anneli! If you haven’t already heard she won the glittering Britmum’s Brilliance in Blogging Food award on Friday night for her gorgeous and inspiring Delicieux blog. I believe she’s still getting over the hangover and on her way back to rural SW France as I write. Well done Anneli, so can’t wait to help you celebrate!

So on to the Pie. I’ve been intending to bake this pie for a long long time, and despite the sad photos it was stunningly tasty. And took me right back to many a happy Greek joliday of yonder year. Though also made me a little sad, sad in the sense it was made with shop bought spinach and not Chez Foti spinach which until recently has been growing in huge abundance. As my garden winds up there’s very little greenery out there any more, bar a barrage of weeds and lots of (overgrown) herbs. In case you didn’t know I’m moving back to the UK this summer, back with the littlies to be nearer my family in gorgeous and foodie Herefordshire. Which funnily enough is very similar and gentle countryside to where I live now, minus the Pyrenees obviously!. And one day very soon I’ll be very excited to start another veggie plot on English soil. But more on my new venture in another blog soon.

Anyway, I digress again. Back to the pie, which was a real doddle to make. And makes for a wonderful cold or warm picnic, lunch or dinner munch. Don’t be put off by the filo, it’s so easy to use and very forgiving in any shape or form!. The pie’s assembled in a flash, simply a matter of sweating a little onion and garlic, followed by a seemingly monstrous amount of fresh spinach. A stirring in of lightly beaten eggs flavoured with nutmeg and a little Dijon mustard, pine kernels, parsley and feta. Then spooning into a filo pastry shell, topped with more filo and baked for a mere 30 minutes.

fsf-summerNaturally I shall be entering my picnic-perfect pie to the Four Cooking-with-HerbsSeasons Food challenge, a new monthly event hosted by myself and (award winning!) Anneli at Delicieux. This month Anneli’s hosting and the theme’s aptly Picnics and Outdoor Nibbles. Also to Lavender and Lovage’s Herbs on Saturday event,Simple and in Season Ren Behans Simple and in Season and Javelin Warrior’s Made with Love Mondays.Made with Love Mondays

Spinach & Feta Pie Recipe

Spinach & Feta Filo Pie: Spanakopita

Great For: Toddlers & Pre-schoolers (if they’re not green adverse!), Bigger Kids, Grown Ups, Family Dinners, Mid-Week Suppers, Week-end Slowies, Picnics, Nibbles, Mains, Lunches, Dinners, Dinner Parties, Parties, Spinach Growers (sob, sob)

Notes: Substitute fresh spinach for the same weight in frozen spinach which has defrosted (no need to wilt)

Serves: 4-6 large slices

1 tablespoon olive oil

1 onion, medium sized, medium dice

2 garlic cloves, finely sliced

500g fresh spinach, washed & dried and roughly shredded

2 heaped tablespoons chopped parsley

200g Feta cheese, crumbled

50g pine kernels

3 free range eggs

½ teaspoon grated nutmeg

1 heaped teaspoon Dijon mustard

pepper

4 large or 8 small sheets filo pastry

40ml olive oil

Special Equipment: a small ovenproof baking tray, pie dish or tart tin (roughly 20 x 20), round square or oblong! A pastry brush.

1. Pre-heat your oven to 200ºC/Gas 6.

2. Heat a tablespoon of olive oil in a large saucepan on a low to medium heat. Gently fry the onion for 5 minutes, before adding the garlic for a further 2 minutes, stirring regularly so nothing catches.

3. With the pan still on the heat stir in the spinach, in batches, until it’s all wilted. It helps to have a saucepan lid. Once wilted take off the heat and set aside.

4. Stir into the spinach the parsley, Feta and pine kernels. Lightly whisk together the eggs with the nutmeg and Dijon mustard. Stir the eggs into the spinach along with a generous pinch or two of black pepper. Ensure everything’s very well combined.

5. Grease your chosen dish or tin liberally with olive oil. Line it with a small sheet of filo pastry or half a large sheet (letting the other half of a larger sheet hang over one side – it will form the top once the filling’s been added). Brush the sheet with olive oil before adding another layer. Continue until you have 4 base layers of filo.

6. Spoon in the spinach mix and evenly spread. Layer 4 small sheets of filo pastry on the top, brushing on oil between each and tucking the edges into the sides to seal the pie. I like to scrunch them up for effect. If using the larger sheets turn them over and scrunch them onto to the top of the pie and tuck into the sides. It might look messy but filo pies are very forgiving!.

7. Brush the top with olive oil if you haven’t already done so. Place in your pre-heated oven for 30 minutes until set, golden and crispy. Turn out of the dish, if you dare, and allow to cool for a few minutes. Lovely warm or cold.

You might also like:

Greek Stylie Pork & Veggie Kebabs

Greek Stylie Pork & Veggie Kebabs

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce


Spinach and Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni

It’s really REALLY cold here. Bitter. Wet. Icy. Windy. Needless to say I’m avoiding leaving the snugly fires of our house as much as possible, even to go shopping. And being the frugal month of January I’m attempting a fridge, freezer and cupboard blow out using up a whole host of lurking need-to-be-used ingredients. On a recent inspection I handily discovered a tub of almost-out-date ricotta as well as a ball of just-out-of-date mozzarella, dried cannelloni that I’ve had for too long to mention, frozen spinach that somehow never gets used in our house and frozen chopped tomatoes that are still cramming up the freezer from last summer’s enormous glut, plus some pumpkin (I still have six to munch through!) and a random red pepper. So I set to to make stuffed cannelloni placating any requirement to leave the confines of Chez  Foti and brave the weather.

So a vegged and healthied-up version (I can’t help it!) of a Spinach & Ricotta Cannelloni (flavoured with a little Parmesan and Nutmeg) was born, covered with oodles of Tomato Sauce enriched with Celery, Carrot, Pumpkin & Pepper. Then topped with a little Mozzarella and Parmesan and baked in the oven.  And the kids ate it. Even enjoyed it. Admittedly not without a good deal of ‘encouragement’ at first, but that was to do with the off-putting (to them) abundance of green in the cannelloni, which on tasting they did actually like. Job done. Oodles of veggies filling those precious wee tummies. And one happy Mummy. And us grown up folk enjoyed it too!

Spinach & Ricotta Cannelloni

Incidentally this is a great tommie sauce to serve on it’s own with pasta, I’ve been making a version of it (Kids 5-a-day Pasta Sauce) for years for my monsters and they always love it. It’s also a great way of ‘healthying-up’ a homemade pizza, and they’ll never know!

I’m entering my blog, for the first ever time to the first ever Pasta Please, a monthly blogging event held by Jacqueline of the wonderfully inspirational Vegetarian blog Tinned Tomatoes. This month’s theme happens to be Cheese and since my dish contains a trio of Ricotta, Mozzarella and Parmesan I think I qualify!

pasta please

Spinach and Ricotta Cannelloni with Hidden Vegetables Tomato Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Perfect for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers

Serves 4 hearty appetites (or a family of 4 with plenty of tasty leftovers):

For the  Hidden Veggie Tommie Sauce:

a tablespoon of Olive Oil

a small Onion, diced

2 cloves of Garlic, finely chopped

a large Carrot*, diced

a stick or two of Celery*, diced

200g of Pumpkin or Squash*, diced

half a Red Pepper*, diced

600g of Chopped Tomatoes (a can and a half)

a heaped dessertspoon of Tomato Puree

130ml of water

a teaspoon of dried Oregano or a dessertspoon of chopped fresh Oregano

Salt & Pepper

a pinch of Sugar

* Please use whatever veggies you happen to have in, though to aid your disguise it’s best to stick to neutral or orange/red coloured ones!

For the Stuffed Cannelloni:

160g of dried Cannelloni

350g of frozen Spinach, defrosted (or finely shredded and steamed fresh spinach)

a 250g tub of Ricotta

40g of Parmesan (or Grana Padano), finely grated

a large pinch of Nutmeg

a large pinch of Black Pepper

a squeeze or two of Lemon juice

For the Topping:

a 125g ball of Mozzarella

30g of Parmesan (or Grana Padano), finely grated

Pre-heat your oven to 190ºC.

Start with making your sauce. Heat the oil in a saucepan on a medium heat and add the onion. Fry for 5 minutes before adding the garlic and all other veggies bar the tomatoes.

After 10 minutes throw in the chopped tomatoes, tomato puree, dried oregano (if using), water and a pinch each of pepper, salt and sugar. No salt for very little littlies! Allow to simmer away for 20 minutes or until all the veggies are very tender.

Once cooked take off the heat and stir in the fresh oregano (if using). Blitz the sauce with a stick blender or in a processor until smooth. Taste and season if necessary.

Meanwhile prep the cannelloni. Mix together the spinach, ricotta, parmesan, nutmeg and pepper. Season with a squeeze or two of lemon juice. Now for the messy business of filling up the cannelloni tubes!. I found a very good tip on Jamie Oliver’s site of using a plastic bag with a snipped corner to pipe the filling in. It worked wonderfully and was no fiddle at all.

Filling cannelloni

Filling the Cannelloni with the snipped corner of a plastic bag!

Place your filled cannelloni in the bottom of a greased (with a little olive oil) small baking tray or oven dish. The pasta should fit snugly.

Now smother in the Tommie Sauce. Top with the mozzarella slices and the parmesan. Bake in the pre-heated oven for 35 to 40 minutes until the pasta’s cooked through and the cheese golden and bubbling on the top.

Go eat. My kids ate there’s as is, but us grown up folk had a simple green salad on the side.

Here’s some of my other spectacularly well Hidden-Veggie dinners that go down well with the wee folk!:

Kids Bolognese
Super-Seasonally Vegged-Up Cottage Pie
Cheese, Courgette & Tomato Bread & Butter Pudding
Chicken & Apricot Tagine
Chicken, Veggie & Egg Fried Rice
Super-Vegged Up Chilli
Kids Fish Pie
Noodles with Pork & Veggies
Cream of Veggie Super Soup
Sunday Dinner Leftover Cakes
 
Cheese, Courgette & Cherry Tomato Bread & Butter Pudding

Savoury Bread & Butter Puddin

Kids Fish Pie in Oogaa bowls

Kids Fish Pie

Super Vegged Chilli con Carne

Super Vegged-Up Chilli con Carne


Parsnip and Pear Soup

Parsnip & Pear Soup

There’s been a frenzy of activity in the Chez Foti kitchen this last week, brought on by my sudden and slightly panicked realisation we will be ten for christmas. Which obviously is very wonderful but I’ve got my work cut out! And after a few trials this is the soup I’ve decided to kick off christmas day lunch with, using our lovely parsnips and the last of the pears from the garden. It’s quite a light, yet creamy, soup flavoured with plenty of nutmeg and white pepper, and will be served with Parsnip Crisps (time permitting on the day!) and Mini Pear, Stilton & Shallot Tarts (blog coming soon!).

Parsnips

We’ve opted out of turkey for the main event this year and I’ve purchased a rather large piece of  imported British Beef instead (thanks to the lovely people at the Singing Frog Farm). The Roast Beef will be served with Yorkshire Puds, Chipolatas, Duck Fat Roasted Spuds, Roast Parsnips, Sprouts with Chestnuts, Roasted Pumpkin with Lardons and Lemon Butter Carrots. With lashings of Red Wine Gravy and Horseradish Sauce of course. As for the pud they’ll be my Great Granny’s Christmas Pudding, that my mum’s very kindly made this year and will be bringing over by special delivery. And for the christmas pud haters a Chocolate & Chestnut Bouche Noel (or Yule Log to you and me, but sounds a tad more sophisticated in French, made, photographed and now frozen and also coming to you in a blog very soon!). Oh I’m hungry just thinking about it. 10 days to go,  yikes!  Here’s a sneeky peek of the log:

My Chocolate & Chestnut Buche Noel, coming in a blog very soon!

My Chocolate & Chestnut Buche Noel, coming in a blog very soon!

Being full of seasonal goodness I’m entering my Soup to Ren Behan of Fabulicious Food‘s Simple and in Season bloggie event, this month hosted by Karen of Lavender and Lovage.

Simple and In Season

Parsnip & Pear Soup

Parsnip and Pear Soup

Serves 8 to 10

2 tablespoons of olive oil

25g of butter

a very large onion, or 2 mediums, diced

a kilo of parsnips, scrubbed and peeled

220g of pears, peeled and cored

a level teaspoon of ground white pepper

a level teaspoon of freshly grated nutmeg

2 bay leaves

2 litres of good quality chicken or vegetable stock

5 heaped tablespoons of half fat creme fraiche

A little milk for thinning (optional)

Heat the oil and butter in a very large pan on a gentle heat. Add the onions and saute gently for 10 minutes.

Meanwhile prep the parsnips. As mine are organic and homegrown I tend to leave the skins on but it’s probably best to peel them otherwise. Cut into 2 to 3 cm chunks. Throw the parsnips into the pan. Allow to cook for a further 10 minutes, regularly giving the pan a good stir so nothing catches.

Stir in the pears, white pepper, nutmeg and bay leaves. Then pour over the stock. Bring to a simmer. Allow to bubble away for 15 to 20 minutes or until the parsnips are very soft. Take off the heat and leave to cool for a few minutes.

Remove the bay leaves then blitz in a food processor or blender or with a stick blender until silky smooth. Stir in the creme fraiche until it’s perfectly incorporated. I like my soups around this thickness but you may wish to thin some more with a little extra milk.

Serve immediately!

Here’s some other Chez Foti seasonal soups:

Butternut Squash & Chorizo Soup with Chorizo Croutons

Pumpkin & Bacon Soup

Caldo Verde (Portuguese Greens Soup)

Parsnip & Pear Soup


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