Hello to all Zebra tenants and families.
This is a really delicious and healthy pie, which is full of herbs and very tasty.
As there is a large amount of spinach to wilt, so either do this in batches or like I did use a very large pan.
As you can see from the photo this was so delicious half was eaten very quickly.
The pie stores well and can be eaten cold, great for packed lunches , or easily reheated in a microwave for a quick dinner.
Spinach and Feta herb pie Recipe – serves at least 6
For the filling
For the pastry
Makes 10 brownies
- 2 medium to large sweet potatoes (600g)
- 2/3 of a cup of ground almonds (80g)
- 1/2 a cup of buckwheat or brown rice flour (100g)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
- a pinch of salt
Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
Perfect for cold evenings, this is a cheery winter salad that packs oodles of flavour
4 small aubergines (600g)
1 tbsp dried mixed herbs (I love herbes de Provence)
2 bags of spinach (about 500g)
4 tbsp tahini
Juice of 1 lime
2 mugs sun-dried tomatoes (360g)
1 mug pine nuts (100g)
Salt and pepper
Preheat the oven to 200C (fan 180C)/ 400F/Gas 6. Slice the aubergines into thin strips about 7.5mm (3in) thick.
Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper. Bake for 20 minutes.
About five minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.
In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn. They don’t need any oil to cook as they contain enough of their own oil.Add the aubergine and pine nuts to the spinach pan and mix well before serving.