My food photography is improving greatly. As with anything the more you practice, the better you get. The same rule applies to cooking. Keep practising and before you know it, your favourite recipes become second nature to create. It's getting clichéd for me to keep writing that this is yet another favourite recipe, but it is the truth. There are so many great recipes in my collection, which is why I decided to write a cookbook in the first place. As an avid gardener, I have always grown spinach and/or silver beet. When leaves are in abundance, I steam down a whole lot and freeze them in perfect portions to make this wonderful recipe. I no longer need the recipe, everything is done by the eye and the memory.
Spinach and Feta Triangles
1 bunch spinach (washed, chopped and steamed) or 1 packet frozen spinach (Drained, excess moisture squeezed out)
250g ricotta cheese
150g fetta cheese, crumbled
½ cup finely grated parmesan cheese
2 tablespoon sour cream
2 teaspoons flour
6 sheets puff pastry
1 egg, lightly beaten for glazing
Preheat oven to 200°C.
In a large mixing bowl, beat together ricotta, fetta, parmesan, sour cream and flour until well combined. Stir in the spinach.
Cut each pastry sheet into 4 even squares. Place a tablespoon of mixture into corner of each square. Do not overfill or the triangles will explode when cooking. Fold over pastry to form a triangle. Press around all edges with the prongs of a fork.
Place triangles onto lightly greased oven tray and brush with beaten egg. Sprinkle with sesame seeds if desired. Bake for 20 minutes or until golden. Cool slightly before serving.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.