Preheat oven to 180C and grease a large baking tray with butter.
Heat olive oil in a frying pan and gently fry the onion, garlic and chilli until really soft.
Add the paprika, oregano and cinnamon and cook out for a couple of minutes, then add the spinach and cook until wilted.
Strain over a sieve to get rid of any excess moisture. Set aside to cool.
In a large bowl, mix the lemon zest with the pine nuts, parsley, parmesan and feta. Tip in the spinach and onion mixture and combine everything thoroughly.
One at a time, take a sheet of filo pastry and cut into two long strips. Keep the rest of the filo covered to avoid it drying out.
Brush each with melted butter. Put 1 tbsp of filling at one end then fold over to form a neat parcel, tucking in the edges. Brush with more butter to seal everything in.
Repeat with all of the filo until you have used all of the filling. Place the parcels on the baking tray and cook in the oven for around 20 minutes until golden and crisp. They will be a little soft due to the moist filling but will firm up once cooled. Cut each parcel in half to serve. Enjoy warm or at room temperature.
Baked these tonight for my other half (a savoury alternative to the obscene amount of confectionary he is also taking with him!) These are cheese, courgette & chilli flapjacks with a hint of marmite and cayenne. Hope they go down well!
Off to Newcastle today for a weekend of relaxing, eating, going to a rugby match (not my choice of activity but I’ll go with it, apparently it’s a big one), and seeing family and friends!
This zingy lime drizzle loaf cake is coming with us. Really simple to make and is lovely to eat cold / at room temperature with a cup of tea or warm with some cream for dessert! Next time I think I will try adding some coconut or spices to add a twist on it (this is usually how my dishes begin!)
Although I live with a chocoholic, we still had plenty of Easter eggs to consume so yesterday I turned various leftover chocolate into these Triple Chocolate Cookies 🍫🍪
They’re very simple to make and a proper squidgy cookie in texture – I personally like them to be quite cakey rather than crisp and biscuit-like, but you could just make them smaller and flatter and leave them in the oven for longer if you wanted to!
Yesterday I baked these Orange & Cranberry Flapjacks which will be great as a mid-morning or afternoon snack throughout the week (or even breakfast!).
They’re darker in colour than a typical flapjack due to using dark brown sugar, which also makes them taste quite caramel-like. There’s also some marmalade in there which adds to the slightly bittersweet flavour, which I personally really like as my taste for sugar has lessened over the years!
I haven’t made flapjacks in so long, it was nice to create one of my favourite childhood treats with a bit of a twist!