NicolaGalloway.com November 2009

*Spinach & Feta Filos

*Cooking for your Child Christmas gift

It's raining again here in the top of the south. A few weeks ago it was too dry now its too wet. At least the garden is enjoying the water. Though as my 1000 litre water tank fills to the brim again I am running out of places to store the excess water.

Having increased the size of my garden space considerably this year I decided to catch some of the valuable rain water which usually heads down the storm water drain. With limited space to fit a tank I eventually settled on a 1000 litre tank recycled from the food industry. Previously used for food grade liquid such as cider these handy square tanks fit nicely up against a fence or side of the house. They are available from CRT in Richmond but I am sure other CRT's around the country will be able to source them.

1000 litres fills fast mind you, so it is also worth getting your hands on some 40-gallon plastic barrels to run off the excess water. I am yet to see how this system fares through the heat of summer but at least I know we have a good supply of free water from the sky for now anyway.

The recipe this month is using the best of the late spring, early summer greens made into a light and delicious meal. Also check out Chocolate Fig Truffles for a Christmas treat and another summer favourite, Energy Smoothies using the summer fruit harvest - berries and stone fruit - beginning this month.

Happy early summer, Nicola

‘Cooking for your Child' - Christmas gift

For a Christmas gift this year order copies of Cooking for your Child for the special price of $30.00 (plus postage). Check out the link to find out more about this useful book with ideas from first foods through to school lunches. To order simply reply to this email with quantities required and your delivery address.

Spinach & Feta Filo Parcels
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 bunch spinach, washed and chopped
  • Pinch of dried oregano or dill
  • salt and pepper to season
  • 150g feta cheese, crumbled
  • 16 sheets filo pastry
  • Extra virgin olive oil for brushing
  • Sesame seeds to garnish

Preheat the oven 180C.

Heat a sauce pan over a moderate heat and sauté the onions in oil until soft and translucent. Add the spinach, herbs and seasonings. Cover and wilt for a few minutes. Remove lid and continue cooking until the spinach is tender and liquid has evaporated. Remove from the heat to cool then mix through the feta.

Unroll the filo sheets. Take 2 sheets and lay on a clean work surface with the longest edge closest to you. Lightly brush with olive oil and place 2 more sheets on top and brush again. Spread 1/4 of the spinach mixture along the middle of the edge closet to you, leaving enough space so to fold in the sides to meet in the middle. Fold in sides, brush and gently roll up. Lightly brush parcel with oil and place on a baking tray. Repeat with the remaining mixture and filo to make 4 parcels. Sprinkle with sesame seeds and bake for 15 minutes until golden. Serve with spring greens salad.

Inspirational thought:

Previous Newsletters

June July 2010
*Quick Chilli Beans Read More >

March April 2010
*Eggplant parmigiano and using a Slow Cooker for Roasting Meat Read More >

February 2010
Become a ‘Garden Coach’ & Zucchini and Feta Fritters Read More >