Well, after an incredibly busy September which included a week in Adelaide so Master C could compete in the School Swimming National Championships (sorry had to drop that one in, we are very proud) I am finally back in the kitchen and cooking again.
I appreciate all the recent blogs and posts about cooking with Kale but I just love baby spinach! For me I cannot go past it in the grocery store, cooked or raw there is just so much to do with those little green leaves.
This long weekend I rustled up a Three Cheese and Spinach Filo pocket for brunch and served it with a Cherry Tomato and Spanish Onion Salsa splashed with delicious Blood Plum Finishing Vinegar.
I neglected to write down the exact measurements as I got carried away cooking before I realised that I should have recorded what I did. Following is a rough draft of the process and ingredients.
Three Cheese & Spinach Filo Pocket
In a bowl mix together about a medium container of fresh ricotta from the deli, crumble in some bulgarian feta and grated parmesan. Add three eggs, white pepper and some shredded basil.
In a colander place a big bunch of baby spinach, pour over a kettle of boiling water to soften the leaves. Squeeze out excess water, chop and add to the cheese mixture.
Using fresh filo, create a square base with about 6 layers of filo with brushed melted butter in between the sheets. Place the filling inside and bring the excess filo over the top to create a pocket. I chose to make one big pocket, you can make smaller shapes, just reduce the cooking time. Brush with melted butter and sprinkle with sesame seeds. Bake in a moderate oven about 30 mins until golden.
And for all you Kale bloggers I will get my act together use Kale, I am not too sure how it is going to get past the taste buds of Master C.
Happy spring everyone!