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Spinach and feta puff pastry triangles

<p>These spinach and feta cheese triangles are the perfect appetiser when entertaining hungry guests. Good thing they’re easy to make, because we guarantee they will disappear fast!</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 12</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>3 sheets frozen puff pastry sheets, thawed and quartered</li> <li>2 teaspoon olive oil</li> <li>2 garlic cloves, crushed</li> <li>1 small brown onion, finely diced</li> <li>1 cup crumbled feta cheese</li> <li>2 bunches English spinach, trimmed and chopped</li> <li>2 eggs, lightly whisked, plus 1 more for egg wash</li> <li>Salt and pepper, to season</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat oven to 200°C. Line two baking trays with lightly greased baking paper.</p> <p>2. Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add spinach. Cook for 2 minutes or until just wilted. Transfer mixture to colander and cool. Roughly chop mixture.</p> <p>3. Combine two eggs, feta cheese and spinach mixture. Season with salt and pepper.</p> <p>4. Place pastry sheets on lightly floured surface. Spoon two tablespoons of spinach and cheese mixture in the middle of each square. Brush edges with remaining egg wash and fold squares into triangles. Place on tray and brush tops with egg wash. Bake for 20 minutes or until triangles are puffed and golden. Serve.</p> <p><em>Images: Getty</em></p>

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Baked breakfast mushrooms stuffed with spinach, feta and egg

<p><span>Prep / cook time: 25 minutes</span></p> <p><span>Serve: 2 mushrooms per person</span></p> <p> </p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>4 large flat mushrooms (large Portobello mushrooms also work well)</span></li> <li><span>1 big handful of baby spinach leaves</span></li> <li><span>1 1/2 tbsp marinated creamy feta cheese </span></li> <li><span>4 medium free-range eggs</span></li> <li><span>2 thyme sprigs</span></li> <li><span>Cracked pepper to taste</span></li> <li><span>Sea salt to taste</span></li> <li><span>1 tbsp parsley, roughly chopped, to serve</span></li> </ul> <p><span> </span></p> <p><strong><span>Method:</span></strong></p> <ul> <li><span>Pre heat the oven to 180</span>°<span></span></li> <li><span>To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.</span></li> <li><span>Using a small paring knife, remove the stems.</span></li> <li><span>Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces. </span></li> <li><span>Carefully crack an egg into each mushroom on top of the spinach.</span></li> <li><span>Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.</span></li> <li><span>Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.</span></li> <li><span>Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.</span></li> <li><span>Serve straight away topped with parsley.</span></li> </ul> <p>This recipe has been published with permission from Australian Mushrooms.</p>

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Spiced freekeh, turkey and blueberry salad with Persian feta

<p><span>The protein- and fibre-rich freekeh combines beautifully with juicy blueberries and mild turkey. Try it for dinner tonight!</span></p> <p><span>Serves 4</span></p> <p><strong><span>Ingredients:</span></strong></p> <ul> <li><span>500 g turkey breast</span></li> <li><span>1 1/ 2 cups (300 g) freekeh, rinsed</span></li> <li><span>4 large handfuls baby spinach, coarsely shredded</span></li> <li><span>30 g butter</span></li> <li><span>1/ 2 cup (60 g) flaked almonds</span></li> <li><span>1/ 2 medium red onion, thinly sliced</span></li> <li><span>2 x 125 g punnets blueberries</span></li> <li><span>125 g Persian feta, crumbled</span></li> </ul> <p><span>Dressing</span></p> <ul> <li><span>1/ 4 cup (60 ml) lemon juice</span></li> <li><span>1 teaspoon ground cumin</span></li> <li><span>1 teaspoon ground cardamom</span></li> <li><span>1/ 2 teaspoon ground cinnamon</span></li> <li><span>1/ 2 teaspoon caster sugar</span></li> <li><span>1/ 4 cup (60 ml) olive oil</span></li> <li><span>sea salt and freshly ground black pepper</span></li> </ul> <p><strong><span>Method:</span></strong></p> <ol> <li><span>Remove and discard the skin and any sinew from the turkey. Place in a medium saucepan, cover with cold water and gently simmer for 20 minutes, or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a plate and refrigerate until completely cool.</span></li> <li><span>Meanwhile, bring 3 1/ 2 cups (875 ml) of water to the boil in a medium saucepan. Add the freekah, decrease the heat to a gentle simmer and cook for 15 minutes, or until tender and most of the water has been absorbed. Drain and transfer in a medium bowl. Add the spinach and mix to wilt. Spread out onto a tray and set aside to cool.</span></li> <li><span>To make the dressing, combine the lemon juice, cumin, cardamom, cinnamon and caster sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.</span></li> <li><span>Melt the butter in a medium frying pan over medium heat. Add the almonds and cook for 4–5 minutes, until golden brown. Transfer onto a plate lined with kitchen paper, to drain.</span></li> <li><span>Shred the cooled turkey into small strips.</span></li> <li><span>Combine the turkey, freekah, onion and blueberries in a large bowl. Pour over the dressing and toss to coat.</span></li> <li><span>Scatter with Persian feta and butter toasted almonds to serve.</span></li> </ol>

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Bursting with flavour: Cauliflower steaks with feta

<div class="article-body"> <p>If you're looking for a new light meal, the cauliflower base of this recipe has loads of health benefits - plus it's beautifully seasoned with za'atar and chipotle flakes.</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients</strong></p> <ul> <li>1 large cauliflower</li> <li>2 tablespoons extra virgin olive oil</li> <li>2 teaspoons za’atar</li> <li>Sea salt and freshly ground black pepper</li> </ul> <p><strong>To serve</strong></p> <ul> <li>150g feta cheese, crumbled</li> <li>2 teaspoons chipotle chilli flakes</li> <li>2 tablespoons extra virgin olive oil</li> <li>1 tablespoon fresh oregano leaves</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat the oven to 200°C/180°C fan-forced.</li> <li>Line a baking sheet with non-stick baking paper.</li> <li>Take the cauliflower and turn it stalk up on a chopping board. You want to get two cauliflower steaks, each about 2 centimetres thick, with the stalk holding them together.</li> <li>Slice off the side florets and save those for another day - to make cauliflower rice or eat as crudités, for example.</li> <li>Put the two steaks side by side on the baking paper and drizzle with the oil and za’atar. Rub with your hands to make sure both sides are evenly covered and add a little salt and pepper.</li> <li>Cook in the oven for 20 to 25 minutes. The steaks should be golden brown and starting to char around the edges.</li> <li>To serve, cover each steak with feta, sprinkle with chilli flakes, drizzle with olive oil and scatter with oregano.</li> </ol> <p><em>This is an edited extract from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html" target="_blank">The Pioppi Diet  by Dr Aseem Halhotra &amp; Donal O'Neill</a>, Penguin Books, RRP $24.99.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/cauliflower-steaks-with-feta.aspx" target="_blank">Wyza.com.au</a>.</em></p> </div>

Food & Wine

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Broccoli salad with almonds and feta

<p>On a recent trip to Wellington reader Pam Shackleton visited the Ti Kouka Cafe on Willis St for lunch.</p> <p>Shackleton was impressed by its crisp and zesty broccoli salad. "It's the best I have ever tasted."</p> <p>We contacted the cafe and it happily supplied the recipe. </p> <p><strong> <span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 broccoli heads</li> <li>50ml olive oil</li> <li>1 teaspoon chilli flakes </li> <li>2 garlic cloves </li> <li>1 lemon, zested</li> <li>½ preserved lemon, thinly slice the skin only</li> <li>60g goat’s feta</li> <li>40g sliced almonds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Cut broccoli into desired size and blanch in boiling water with a pinch of salt for 30 seconds. Remove and cool. Heat pan to smoking point and add broccoli in one layer, sear for one minute or until slightly burnt looking. Allow to cool.</p> <p>2.  Combine the olive oil, chilli and garlic to create a dressing. In a large bowl top broccoli with dressing, feta, almonds, lemon zest and season. Serve at room temperature. </p> <p><em>Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p> </p>

Food & Wine

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Pea, feta and summer herb frittata

<p>This pea, feta and summer herb frittata is light, wholesome yet full of flavour, making it the perfect dish to enjoy while dining in the warmer months.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g potato</li> <li>4 egg and 2 egg whites</li> <li>Splash of milk</li> <li>1 garlic clove, crushed</li> <li>1 tablespoon wholegrain mustard</li> <li>Handful mixed soft herbs, such as dill, mint and parsley, roughly chopped</li> <li>3 tablespoon cream cheese</li> <li>1 tablespoon olive oil</li> <li>1 courgette, coarsely grated</li> <li>½ teaspoon chilli flakes</li> <li>140g petits pois (defrosted if frozen)</li> <li>100g feta cheese, crumbled</li> <li>50g sundried tomato, drained and roughly chopped</li> <li>100g bag salad leaves, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, place potatoes in a pan of salted water and bring to the boil.</li> <li>Simmer for about 12-15 minutes, or until the potatoes are tender.</li> <li>Drain, cool, then thinly slice the potatoes.</li> <li>Whisk eggs and egg whites with milk, garlic, mustard and herbs.</li> <li>Add your cream cheese and fold through so just a few lumps remain.</li> <li>Head grill to medium-high, then heat oil over a medium heat in a non-stick frypan.</li> <li>Add potatoes and fry for about five minutes or until they start to turn golden.</li> <li>Add the courgette and chilli flakes, and continue to fry for a couple of minutes.</li> <li>Stir through the petit pois.</li> <li>Tip the egg mixture into the pan and scatter with the feta and tomatoes.</li> <li>Cook over a gentle heat for 10-12 mins until almost set.</li> <li>Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through.</li> <li>Cut into wedges and serve with a crisp green salad.</li> </ol> <p>What’s your favourite type of frittata? Let us know in the comments.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2015/11/spaghetti-frittata/"><em><strong><span style="text-decoration: underline;">Leftover spaghetti frittata</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2015/10/tomato-spinach-cheese-frittata/"><span style="text-decoration: underline;"><em><strong>Tomato, spinach and cheese frittata</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/potato-and-cheese-tart/"><span style="text-decoration: underline;"><em><strong>Potato and cheese tart</strong></em></span></a></p>

Food & Wine

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Spinach and feta stuffed chicken breasts

<p>This chicken recipe is perfect if you don’t have much in the fridge. As long as you have some chicken, feta and spinach, you’ll be right as rain!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100g baby spinach</li> <li>80g reduced fat feta, crumbled</li> <li>4 chicken breasts (about 800g)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Place a large frying pan on a medium heat and add the spinach. Cook for 2 to 3 minutes, stirring occasionally, until the spinach wilts, then remove from the heat and set aside.</li> <li>Remove as much excess moisture from the spinach as possible, then chop coarsely and transfer to a small bowl. Add the feta and combine.</li> <li>Cut a small pocket in the side of each breast, spooning the mixture into the opening. Seal the pocket with a couple of toothpicks, remembering to remove them before serving.</li> <li>Oil a large grill pan and place on a medium-high heat. Add the stuffed chicken breasts and cook for 4 to 5 minutes on each side until golden brown, ensuring they are cooked through.</li> <li>Remove toothpicks and serve with your choice of vegetables. Enjoy!</li> </ol> <p>Tip: If you don’t have a grill pan or just want to make use of the barbie, these chicken breasts are just perfect for a barbecue lunch. Just grill until cooked through and serve.</p> <p>Do you have a quick and easy recipe you’d like to share with the Over60 community? We’d love to hear it! Let us know in the comment section below.</p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/kung-pao-chicken/"><span style="text-decoration: underline;"><em><strong>Kung pao chicken</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/07/maggie-beer-roast-chicken-with-lentil-and-avocado-salad/"><span style="text-decoration: underline;"><em><strong>Maggie Beer’s roast chicken with lentil and avocado salad</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/buttermilk-popcorn-chicken/"><span style="text-decoration: underline;"><strong><em>Buttermilk popcorn chicken</em></strong></span></a></p>

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Pesto-crusted lamb, greens and feta

<p><span>The perception still exists to some that healthy food means cutting out high-fat, high-salt ingredients entirely. However, I actually encourage adding a bit of these intensely flavoured ingredients to meals, as satisfaction is more often gained from flavour rather than portion size (I would overeat if my food was bland and my taste buds weren't satisfied).</span></p> <p><span>This is where ingredients such as a little bit of sharp, salty feta tossed through a salad, or a flavourful pesto used to jazz up a meal come in so handy, as you'll see in this flavour-packed (and nutritious) meal.</span></p> <p><span style="text-decoration: underline;"><strong>Serves</strong></span><span><span style="text-decoration: underline;"><strong>:</strong></span> 4-5</span></p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Pesto crusted lamb</em></p> <ul> <li><span>600-700g lamb loins/backstraps (about 2 loins/ backstraps), at room temperature</span></li> <li><span>1 tablespoon Dijon mustard</span></li> <li><span>3 tablespoons mint, rocket or basil pesto (home-made or store-bought)</span></li> <li><span>⅓ cup panko breadcrumbs</span></li> <li><span>1 tablespoon chopped thyme leaves</span></li> </ul> <p><em>Greens and feta</em></p> <ul> <li><span>2 tablespoons mayonnaise</span></li> <li><span>Zest and juice of ½ lemon</span></li> <li><span>2 teaspoons chopped dill</span></li> <li><span>1 tablespoon extra-virgin olive oil</span></li> <li><span>2 baby cos lettuces, roughly chopped 1 Lebanese cucumber, thinly sliced</span></li> <li><span>1 cup peas (fresh or frozen, defrosted)</span></li> <li><span>3 baby radishes, thinly sliced</span></li> <li><span>2 tablespoons chopped chives</span></li> <li><span>70g feta, crumbled</span></li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li><span>Preheat the oven to 200°C.<br /> </span></li> <li><span>Pat the lamb dry with paper towels and season with salt.<br /> </span></li> <li><span>Heat a drizzle of oil in a large frying or grilling pan on high heat. Brown the lamb for 1-2 minutes on each side.<br /> </span></li> <li><span>Transfer to an oven tray or baking dish and spread the Dijon mustard on one side of the lamb. Spread the pesto on top, then sprinkle over the panko crumbs and thyme, and press down gently so they adhere. Drizzle with a little olive oil.<br /> </span></li> <li><span>Bake in the oven for 4-5 minutes (for medium-rare), then switch the oven to grill for 1-2 minutes to get a golden crust on the top. Set the lamb aside to rest for 5-10 minutes.<br /> </span></li> <li><span>Mix the mayonnaise, lemon zest and juice, dill and extra-virgin olive oil together, and season with salt and pepper.<br /> </span></li> <li><span>Just before serving, toss with the cos lettuce, cucumber, peas, radishes, chives and feta. Slice the lamb.<br /> </span></li> <li><span>To serve, divide the greens and feta between plates, and top with slices of lamb.</span></li> </ol> <p><span>Tell us in the comments below, how do you like to add a bit of extra flavour to your meals?</span></p> <p><em>Written by Nadia Lim. First appeared on <a href="https://stuff.co.nz" target="_blank"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/lamb-and-eggplant-pie-with-polenta-crust/"><span style="text-decoration: underline;"><em><strong>Lamb and eggplant pie with polenta crust</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/garam-masala-lamb/"><span style="text-decoration: underline;"><em><strong>Garam masala lamb with lemon quinoa pilaf</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/"><span style="text-decoration: underline;"><em><strong>Red wine lamb pappardelle</strong></em></span></a></p>

Food & Wine

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Chickpea salad with roasted pumpkin, sun-dried tomato and feta

<p>Here's a salad to convert people who say they don't like chickpeas – it's fast, easy, tasty, and can be doubled or tripled to serve a crowd.  It's also a good portable lunch, but remember it tastes best slightly warm or at room temperature rather than fridge-cold.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2 to 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil</li> <li>500g diced pumpkin</li> <li>2 cloves garlic</li> <li>400g tin chickpeas, drained and rinsed</li> <li>10 sun-dried tomatoes</li> <li>1 ½ tablespoons red wine vinegar</li> <li>½ cup diced feta</li> <li>½ cup finely chopped fresh flat-leaf parsley</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To begin, heat your oven to 200°C. </li> <li>Put the pumpkin, olive oil, and garlic in a bowl and mix well, then tip on to a baking tray.</li> <li>Roast for 20 minutes, then add the chickpeas and sun-dried tomatoes and cook for another five minutes. Remove from the oven and set aside to cool slightly.</li> <li>While you're waiting, squeeze the garlic cloves into a serving bowl. </li> <li>Add the vinegar and a pinch of salt and whisk together. </li> <li>Add the chickpea and pumpkin mixture and stir gently. </li> <li>Fold through the feta and parsley and serve.</li> </ol> <p>What a tasty sounding salad? Do you think you’re going to try it, or do you have a similar recipe that you like? Let us know in the comments below.</p> <p><em>Written by Lucy Corry. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/bacon-and-potato-meatloaf/"><span style="text-decoration: underline;"><em><strong>Bacon and potato meatloaf with spicy roasted capsicum and chickpea salad</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/turkey-and-sage-burgers-with-onion-and-fennel-relish/"><span style="text-decoration: underline;"><em><strong>Turkey and sage burgers with onion and fennel relish</strong></em></span></a></p> <p><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2016/05/potato-and-cauliflower-masala-dosa/"><em><strong>Potato and cauliflower masala dosa</strong></em></a></span></p>

Food & Wine

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Kale feta and pumpkin pie

<p>Try this hearty, wholesome kale, feta and pumpkin pie. It’s quite a delicious dinner option for winter (the only hard thing will be stopping at one slice)!</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300g peeled, cubed pumpkin</li> <li>Olive oil spray</li> <li>3 cups kale, shredded</li> <li>2 spring onions, finely sliced</li> <li>3 eggs, lightly beaten</li> <li>½ cup milk</li> <li>100g feta, chopped</li> <li>2 tablespoons grated parmesan</li> <li>4 sheets filo pastry</li> <li>2 tablespoons pumpkin seeds (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To being, spray pumpkin with olive oil and scatter of oven tray lined with baking paper.</li> <li>Bake at 220°C for 20-30 minutes until lightly golden and cooked through.</li> <li>Place kale in a microwave safe bowl with a tablespoon of water and microwave for a minute or until slightly wilted.</li> <li>Combine pumpkin, kale, spring onions, eggs, milk, feta and parmesan cheese in a bowl.</li> <li>Layer filo sheets in alternating pattern (by length and width), into a litre baking dish, spraying between each layer with olive oil.</li> <li>Pour filling into pastry and fold over excess pastry to enclose pie.</li> <li>Spray with extra oil spray and top with pumpkin seeds.</li> <li>Bake at 200°C for 30-40 minutes or until cooked through and set.</li> </ol> <p>What’s your favourite type of pie to enjoy in winter? And are you someone who prefers savoury pies, or do you have a sweeter tooth? Let us know in the comments below.</p> <p><em>Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank"><strong><span style="text-decoration: underline;">visit their site for more delicious food ideas</span></strong></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/shepherds-pie-sweet-potato-topping/"><em><strong><span style="text-decoration: underline;">Shepherd’s pie with sweet potato topping</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/04/beef-empanadas/"><span style="text-decoration: underline;"><em><strong>Beef empanadas</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/carrot-and-walnut-cake/"><strong><em><span style="text-decoration: underline;">Carrot and walnut cake</span></em></strong></a></p>

Food & Wine

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Homemade spinach and feta pide

<p>Delicious, healthy and hearty, this homemade spinach and feta pide is the perfect dish for winter and will soon become a family favourite. Try it today!</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>Olive oil to grease</li> <li>375g plain flour</li> <li>1 teaspoon dried yeast</li> <li>1 teaspoon salt</li> <li>250ml-300ml lukewarm water</li> <li>1 tablespoon olive oil</li> <li>Plain flour to dust</li> </ul> <p><em>Filling</em></p> <ul> <li>500g spinach with stalks trimmed and leaves washed</li> <li>400g crumbled Greek feta</li> <li>4 eggs, lightly whisked</li> <li>Black pepper, freshly ground</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the pide dough, brush a bowl with olive oil to lightly grease.</li> <li>Combine flour, yeast and salt in a separate bowl.</li> <li>Make a well, add water, oil then mix, first using a wooden spoon, then your hands.</li> <li>Mix until a soft dough forms, then turn onto a lightly floured surface.</li> <li>Knead for three minutes, or until almost smooth.</li> <li>Place the dough in the prepared bowl, and turn to coat in oil.</li> <li>Cover with plastic wrap and set aside for an hour to prove.</li> <li>Punch down centre of the dough with your fist.</li> <li>Knead in bowl for half a minute until smooth and returned to original size.</li> <li>To make filling, place spinach in a steamer basket over saucepan of simmering water.</li> <li>Steam for four minutes or until just wilted, then set aside to cool.</li> <li>Use your hands to squeeze out excess liquid, then finely chop and place in a bowl.</li> <li>Add feta and egg, then mix until it is well combined. Season with pepper.</li> <li>Preheat oven to 200°C and line two large baking trays with non-stick baking paper.</li> <li>Divide dough into six portions. Cover five with plastic wrap and set aside.</li> <li>Roll one portion on lightly floured surface and make oval shape, roughly 18cm wide and 26cm long. Place one-sixth of the spinach filling down the centre of the dough.</li> <li>Place one sixth of the spinach filling down the centre of the dough then use your fingers to pinch the tough together about 5cm along the end of the pide, to enclose the filling.</li> <li>Fold back dough into the centre of the pide, with about 1.5cm on each side.</li> <li>You will need a narrow opening the middle with the filling exposed slightly.</li> <li>Place ready-to-cook pide on lined tray, then repeat with remaining dough and filling.</li> <li>Cover trays loosely with a tea towel then set aside for 30 minutes to prove.</li> <li>Palace pide in preheated oven and bake, swapping trays halfway.</li> <li>Cook for 20 minutes and serve immediately when golden brown.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/spinach-leek-and-feta-pie/"><span style="text-decoration: underline;"><em><strong>Spinach leek and feta pie</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/beef-empanadas/"><strong><em><span style="text-decoration: underline;">Beef empanadas</span></em></strong></a></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/">Kale, feta spinach pie</a></span></em></strong></p>

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Spinach leek and feta pie

<p>This authentic Greek dish is moderated slightly for an Australian palette, but still with plenty of flavour.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups chopped onions</li> <li>2 cups chopped leeks</li> <li>3 tablespoons olive oil</li> <li>1 teaspoon salt</li> <li>1 teaspoon black pepper</li> <li>3 10-ounce packages frozen chopped spinach, defrosted and drained well</li> <li>6 large eggs, beaten</li> <li>2 teaspoons nutmeg</li> <li>½ cup grated Parmesan Romano cheese</li> <li>3 tablespoons seasoned dry bread crumbs</li> <li>1 cup feta, cut into ½ inch chunks or crumbled</li> <li>½ cup pignoli (pine nuts)</li> <li>¼ cup salted butter, melted</li> <li>6-8 sheets filo dough (preferably a thicker type).</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Pre-heat the oven to 190°C. In a sauté pan on medium heat, sauté onions and leeks in olive oil for about 10-15 minutes until translucent. Remove from heat, salt and pepper and set aside.</li> <li>In a large mixing bowl gently combine well drained spinach, beaten eggs, nutmeg, feta, Parmesan Romano cheese, breadcrumbs and pignoli. Mix in the onions and leeks until everything is well blended.</li> <li>Prepare an 8-inch pie dish by buttering the bottom. Layer one-by-one 6 to 8 sheets of filo, alternating directions and buttering generously in between layers allowing the edges to hang over the sides. Butter the edges in between layering as well.</li> <li>Spoon spinach and leek mixture into the pie dish and bring up the corners of the filo to meet in the middle. Butter the top of the filo generously, covering every nook with butter (the butter is going to give you crispy, brown, flaky filo so don’t skimp!)</li> <li>Bake for 1 hour until the top is golden brown. Remove from oven and let cool. Serve warm or at room temperature.</li> </ol> <p><em>Recipe from figsandfeta.com</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</strong> <strong><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/kale-feta-spinach-pie/">Kale spinach and feta pie</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/spinach-bites/">Spinach bites</a></em></strong></span></p>

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Kale, feta spinach pie

<p>This kale, feta and spinach pie is a simple and stress-free recipe perfect for weekday dinners and portable lunches.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 leeks, washed finely sliced</li> <li>1 tablespoon olive oil</li> <li>1 bunch kale, washed trimmed and finely shredded</li> <li>200 g baby spinach leaves</li> <li>Generous pinch black pepper</li> <li>80g quality feta cheese</li> <li>6 organic eggs</li> <li>1 lemon</li> <li>1 bunch parsley</li> <li>Chopped small handful pine-nuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 180 C.</p> <p>2. Sauté leeks in a large heavy based pot until softened.</p> <p>3. Add shredded kale and cook through for 5 minutes until soft and wilted.</p> <p>4. Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.</p> <p>5. Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.</p> <p> 6. Spoon the kale + spinach mixture into a 22 cm pie dish.</p> <p>7. Break eggs into a bowl and whisk lightly until combined.</p> <p>8. Pour the eggs over the greens and gently incorporate through the mix of green goodness. Crumble over the feta cheese and sprinkle over with a few pine-nuts.</p> <p>9. Bake for 40-45  minutes or until firm to touch and golden. Remove from the oven and rest for 5 minutes before serving.  </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/10/chicken-alfredo-fettucine/">Creamy chicken Alfredo pasta</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/10/broccoli-zucchini-quiche/">Broccoli, parmesan and zucchini quiche</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/">Cheesy pea and pesto</a><a href="/lifestyle/food-wine/2015/05/cheesy-pea-and-pesto-pasta/"> pasta</a></em></strong></span></p>

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Pear, pomegranate and feta salad

<p>Add a splash of summer to your meal with this pear and pomegranate feta salad- the perfect side dish.</p> <p><strong>Serves:</strong> 2</p> <p><strong>Ingredients:</strong></p> <p>• 3 cups green leaf lettuce, rinsed and torn<br />• 1 pear<br />• 1/3 cup pomegranate seeds<br />• 1 tablespoon vegetable oil<br />• 1 tablespoon lemon juice<br />• 1 teaspoon prepared Dijon-style mustard<br />• 1/2 tablespoon honey<br />• 2 tablespoons pomegranate juice<br />• Pepper to taste</p> <p><strong>Method:</strong></p> <p>1. Halve and core the pear, then cut into thin slices. Add pear, feta cubes and pomegranate seeds to the bowl of lettuce and mix gently.<br />2. To make the dressing, combine the oil, pomegranate juice, lemon juice, mustard, honey and pepper to a saucepan. Bring to the boil over high heat then reduce and simmer. Stir frequently until the dressing thickens slightly, which should take about two minutes. Pour the warm dressing over the salad and serve. </p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mojito/"><strong>Mojito</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/vegetable-spring-rolls/"><strong>Vegetable spring rolls</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/greek-pasta-salad/"><strong>Easy Greek pasta salad</strong></a></em></span></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/home-garden/2015/01/barbeque-recipes/"></a></strong></span></em></p>

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Spinach feta muffins

<p>Thought muffins had to be sweet? Try these cheesy spinach feta muffins, the perfect savoury snack.</p> <p><strong>Serves:</strong> 12</p> <p><strong>Ingredients: </strong></p> <p><br />• 375g (2 1/2 cups) self-raising flour<br />• 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded<br />• 150g fetta, crumbled<br />• 110g (1/2 cup) chopped semi-dried tomatoes<br />• 2 tablespoons finely grated parmesan or vegetarian hard cheese<br />• 330ml (1 1/3 cups) milk<br />• 90g butter, melted<br />• 1 egg<br />• 1 tablespoon chopped fresh dill<br />• 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra</p> <p><strong>Method: </strong></p> <p>1. Preheat the oven to 200 degrees Celsius and lightly grease twelve muffin pans with oil or butter.</p> <p>2. Sift flour and add shredded spinach, feta, tomatoes and parmesan. Stir to combine. Whisk together milk, butter, egg and dill until combined. Add the milk mixture to the flour mixture and stir to combine.</p> <p>3. Spoon mixture into the muffin tins and sprinkle with leftover parmesan. Bake for 20 minutes or until the skewer comes out clean.</p> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/lemon-and-mozzarella-veal-salad/">Lemon and mozzarella veal pockets with pecorino and zucchini salad</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/easy-basil-pesto/">Easy basil pesto</a></strong></span></em><br /><br /><em><span style="text-decoration: underline;"><strong><a href="/lifestyle/food-wine/2015/12/quinoa-chicken-and-feta-salad/">Quinoa, chicken and feta salad</a></strong></span></em></p>

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Rocket, feta and pomegranate salad

<p>A fresh, bright and crisp salad that is sure to impress at any table, you will love the combination of rocket, feta and pomegranate.</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <p>• 200g feta <br />• ½ lemon, zested and juiced <br />• 120g rocket <br />• 3 tablespoon extra-virgin olive oil<br />• 2 tablespoon red wine vinegar <br />• 1 teaspoon Dijon mustard <br />• 1 red onion, sliced <br />• 2 pomegranate, seeds only <br />• Salt and pepper, to season</p> <p><strong>Method:</strong></p> <p>1. Whisk together lemon juice, lemon zest, mustard, vinegar and olive oil together in a bowl. Season with salt and pepper. <br />2. In a separate large bowl, combine rocket, pomegranate seed, red onion and feta cheese. Pour dressing over salad and toss to coat. Serve immediately.</p> <p><strong>Related links:</strong></p> <p><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/06/smooth-hummus/">Smooth hummus dip</a></em></strong></p> <p><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/05/crab-cakes/">Crab cakes with dill mayonnaise</a></em></strong></p> <p><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/04/crusted-fish-fillets/">Parsley and macadamia-crusted fish fillets</a></em></strong></p>

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