Homemade Fish and Chips*

This can be turned wheat and dairy free by simply changing the loaf of bread used for the breadcrumbs. So quick to make and is enjoyable for the whole family to get involved with – great for little children to get their hands messy whilst helping to cook. 

Homemade Fish and Chips

Veggie Spinach Filo Pie

It can sometimes be tough to know what to cook as an alternative option for vegetarians. This recipe can be made smaller and served as an individuals main course alternative OR why not try it as the whole family’s dinner?

INGREDIENTS

500g spinach

Knob of butter

1 large onion, finely chopped

2 garlic cloves, finely crushed and chopped

200g feta cheese, crumbled

200g peas

4 tbsp pine nuts, lightly toasted in a dry pan previously

3 large eggs, beaten

4-6 filo pastry sheets – I cheat here and buy the pre-prepared ones from supermarkets. Really easy to use.

6 cherry tomatoes, halved

A salad to serve, optional

 

METHOD

1. Preheat the oven to 180C and grease a loose-bottomed round tin
2. Wilt the spinach in a large pan over a low heat
3. Allow to cool completely, then drain well – squeeze out as much liquid as possible using a seive and your hands
4. Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes until soft and slightly transparent.
5. Stir in the garlic and cook for a further minute
6. Remove from the heat and add to a bowl with the spinach, feta, pine nuts, peas and eggs.
7. Mix together and season well
8. Line the tin with sheets of filo pastry that have each been brushed with melted butter, ensure they overlap well at the bottom and sides and ensure they overhang the sides
9. Spoon into the base of the dish
10. With the overhanging sections of pastry, lightly scrunch and fold over the top and onto the spinach mixture
11. Repeat for the other sheets until all the filling is well covered around the edges
12. Bake in the oven for 25-30 minutes, until the pastry is crisp and golden

 

Filo pastry sometimes comes in large packs and you often only need a few sheets, so buy it fresh, wrap it in cling film and freeze in about 10- or 20-sheet sections, then defrost as needed. Don’t always go for baby spinach, as it can be expensive. Trim the tougher stems from larger spinach leaves, and roughly chop before blanching.

PREP: 10-15 minutes

COOK: 25-30 minutes

DIFFICULTY: easy