Chris is gone to a meeting tonight for the Australian Electric Vehicle Association, so I’m playing with dinner in the kitchen! I’ve had a craving for these tasty little spinach pockets I used to have for lunch regularly back in Vancouver. So, I decided to try my hand at a little recipe. This is a Kat original, and I must say, a very tasty one indeed. Again, sorry for the nonprecise ingredient list, but it’s kinda what I had around the house Ah well, it’s all about authenticity these days anyways, eh?
1 package of filo pastry
2 large bunches silverbeet (swiss chard)
2 potatoes, cubed
2 medium sized onions
1 block feta (I think mine was about 20cm square)
a handful of Italian parsley (yes ours is finally big enough in the garden to harvest!!)
juice of 1/2 a lemon
1/4 tsp nutmeg
salt and pepper to taste
Roughly shred the silverbeet (you can also use spinach) leaves and finely chop the stems. Steam until wilted (about 5 min), and place in colander to drain and cool while you do other stuff. Place cubed potatoes into a pot with water and boil until soft. Finely chop onions and fry in olive oil for about 5 minutes until soft. Get a big bowl. Squeeze all the water out of your silverbeet and place in bowl – and then add all the other ingredients and mix well. Taste the mixture and adjust seasoning if you like.
Remove 6 sheets of filo from the package and cut them into squares about 30cm square (mine were already squares). Put about 1/2c of mixture at the bottom of the square, fold both sides over, brush the other end with egg and roll ‘er up. Brush the pocket with the remainder of the egg to make it nice and golden.
Place all packages on an oiled baking sheet and place in an 180 degree C oven for 20-25 minutes.
These were quite tasty, for sure and will make a great lunch tomorrow too! The point is not to replicate this recipe, but play with it! That’s the great thing about having a box of filo in the freezer. You can put just about anything in it, roll it and bake it…and it’ll look and taste pretty darn impressive.