SerenaComment

No, it's not Kale!

SerenaComment
No, it's not Kale!

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. 


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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!