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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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Whip up some puff pastry pear tarts

<p>Almond frangipane is a classic French preparation that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts. It can be made in advance and stored in an airtight container in the refrigerator, then softened at room temperature or in the microwave in less than a minute.</p> <p>This recipe uses ground almonds, but it can be made with ground hazelnuts or walnuts. A fun variation is to leave the poached fruit halves whole and to cut pastry shapes to echo the shape of the fruit being used, thus making individual pear tarts or even peach or plum tarts. Each pastry shape must be chilled well before baking to prevent shrinking.</p> <p><strong>Serves:</strong> 6</p> <p><strong>Ingredients</strong></p> <div class="article-body"> <ul> <li>1 roll ready-made all-butter puff pastry (such as Carême), thawed overnight in the refrigerator or at room temperature for 1 hour, then rolled into a 25cm-square sheet</li> <li>1 free-range egg yolk</li> <li>3–6 (depending on size) whole poached pears (see page 29), halved</li> <li>2 tablespoons reduced poaching syrup double cream or ice cream, to serve</li> </ul> <p><strong>Almond frangipane</strong></p> <ul> <li>80g unsalted butter, softened</li> <li>80g caster sugar</li> <li>80g ground almonds</li> <li>2 teaspoons plain flour</li> <li>1 free-range egg yolk</li> </ul> <p><strong>Directions</strong></p> <ol> <li>To make the almond frangipane, cream butter and sugar in a food processor until light and creamy. Add the ground almonds and flour and pulse briefly. Add egg yolk and mix just until you have a smooth cream. Scrape into a bowl until needed.</li> <li>Lift pastry sheet onto a baking paper-lined baking tray. Lightly mix the other egg yolk with a fork and brush it all over pastry with a pastry brush, ensuring that no egg drips over the edges (this will impede rising). If making a rectangular tart, score a 1 cm border around edges and prick centre with a fork. Chill in the refrigerator for 20 minutes.</li> <li>Spread chilled pastry with a 5mm thick layer of frangipane inside the scored border. (If using drained fruit halves for individual tarts, place a spoonful of frangipane on the pastry where the hollow of the fruit will cover it.)</li> <li>Preheat oven to 210°C. Cut fruit into thick wedges, then lightly press into frangipane, arranging them in closely packed and slightly overlapping rows. (For individual tarts, place halves over spoonfuls of frangipane.) Brush fruit with a little reserved syrup. Chill in refrigerator for 15 minutes.</li> <li>Bake for 20 minutes, then reduce heat to 170°C and cook for another 20 minutes. (Bake individual tarts for 15 minutes at 210°C and 15 minutes at 170°C.) Carefully paint fruit once again with reserved syrup.</li> <li>Bake for another 5 minutes; pastry should be the colour of toast so that it is really crisp and crunchy. Cool tart/s on a cake cooling rack before slicing with a serrated knife, if necessary (use a sawing action rather than pressing through the pastry). Serve with double cream or ice cream.</li> </ol> <p><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fkitchen-garden-companion-cooking-stephanie-alexander%2Fprod9781921384349.html" target="_blank"><em>Recipe and image from<span> </span></em><span>Kitchen Garden Companion - Cooking</span><em> by Stephanie Alexander, Penguin Books, RRP $49.99.</em></a><br /><br /><em>Photography: © Simon Griffiths, Mark Chew.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/puff-pastry-pear-tarts.aspx">Wyza.com.au</a>.</em></p> </div>

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Enjoy a savoury onion and goat cheese tart

<p><span style="font-weight: 400;">This puff pastry tart is perfect for when you want a savoury treat. Read more:</span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4  </span></p> <p><strong>Ingredients:</strong></p> <ul> <li><span style="font-weight: 400;">1 sheet of defrosted frozen puff pastry</span></li> <li><span style="font-weight: 400;">4 red onions sliced</span></li> <li><span style="font-weight: 400;">2 tsp fresh thyme leaves </span></li> <li><span style="font-weight: 400;">200g crumbly goats cheese </span></li> <li><span style="font-weight: 400;">1 egg </span></li> <li><span style="font-weight: 400;">50g butter </span></li> </ul> <p><strong>Method:</strong></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Add butter to a medium saucepan over low heat. Once melted add sliced onions and cook gently for 45 minutes. Stir occasionally until soft and caramelised and set aside to cool.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Preheat oven to 200</span><span style="font-weight: 400;">°C. Line a flat baking tray with baking paper and lay puff pastry on top. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">With a knife score a line 2cm inside the edge to create a border around the pastry (do not cut through the pastry). With a fork prick the pastry all over inside the border. </span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Inside the border, spread caramelised onions and distribute half the goats cheese in chunks.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">In a small bowl beat the egg and brush around the border of the pastry. Bake in the oven for 30 mins or until the pastry is golden brown.</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;"> Remove from the oven, top with remaining goats cheese and sprinkle with fresh thyme leaves.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe courtesy of Australian Onions.</span></em></p>

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Palace favourite: The Queen's royal pastry chef shares secret Christmas recipe

<p>Royal fans have been given a special glimpse into how the Queen spends Christmas Day with her family.</p> <p>The Queen’s royal pastry chef has released a secret recipe from the kitchen of Sandringham House – and it is a Christmas favourite! </p> <p>Sharing the “Christmas Ginger Bread Biscuits” recipe on the Royal Family’s official <a href="https://www.royal.uk/inside-kitchens-buckingham-palace-christmas-ginger-bread-biscuits"><strong><u>website</u></strong></a>, one of the royal pastry chefs revealed a special tip to those who attempt to make the festive treat.</p> <p>"It's always best to let the dough rest, so it's great if you can make the dough the night before," revealed one of the royal pastry chefs.  </p> <p>"You can also roll out the dough, cut the shapes and put them in the freezer for an hour. This ensures they keep their shape nicely," the chef continued.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Brfh8kjnLjp/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/Brfh8kjnLjp/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">As part of the Christmas celebrations, Royal Pastry chefs have shared their Ginger Bread Biscuit recipe! Follow the link in our bio to find out more and try baking them at home. Together the team in the Kitchens at Buckingham Palace will create thousands of sweet treats and canapés for the receptions hosted at the Palace throughout the year – but Christmas time is especially busy. These Ginger Bread Biscuits can be even be personalised and are sturdy enough to hang on your tree as decorations. #BuckinghamPalace #Christmas #baking</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/theroyalfamily/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank"> The Royal Family</a> (@theroyalfamily) on Dec 17, 2018 at 6:59am PST</p> </div> </blockquote> <p>The royal chef said the biscuits can be decorated with icing and you can even add a special touch by personalising each one.</p> <p>Here is the recipe:</p> <p>Christmas Ginger Bread Biscuits</p> <p>Makes: 10 (50mm diameter) cookies</p> <p>Ingredients:</p> <ul> <li>200g self-raising flour</li> <li>1 teaspoon ground ginger</li> <li>1 teaspoon mixed spice</li> <li>100g unsalted butter</li> <li>75g dark brown soft sugar</li> <li>25g granulated sugar for dusting</li> <li>45g milk</li> <li>Icing to decorate</li> </ul> <p>Method:</p> <ol> <li>Sift together the flour and spices, add the diced butter and crumb together with your fingertips.</li> <li>Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left overnight).</li> <li>Preheat oven to 180C.</li> <li>Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out and lay on to greaseproof paper or silicon mat. Sprinkle with a little granulated sugar before baking at 180C until set.</li> <li>Allow to cool fully on a cooling rack before icing with your choice of design.</li> </ol> <p>Will you be making gingerbread biscuits this Christmas? Let us know in the comments below. </p> <p><em>Recipe credit: <span style="text-decoration: underline;"><strong><a href="https://www.royal.uk/inside-kitchens-buckingham-palace-christmas-ginger-bread-biscuits">https://www.royal.uk</a></strong></span></em></p>

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The real meaning behind “Puff the Magic Dragon”

<p>First released in 1963 by folk stars Peter, Paul and Mary, “Puff the Magic Dragon” has entertained generations of children. But despite its charming melody and enduring popularity, there’s long been mystery surrounding this beloved song.</p> <p style="text-align: center;"><iframe width="560" height="315" src="https://www.youtube.com/embed/Y7lmAc3LKWM" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe></p> <p>The lyrics tell the story of an ageless dragon named Puff and his friend, a young boy named Jackie Paper. Sadly, as Jackie grows up, he loses interest in Puff, leaving him to be alone.</p> <p>Perfectly innocent, right?</p> <p>Well, not exactly. In 1964, a year after the song was first released,<em> Newsweek</em> published an article claiming the song contained veiled references to marijuana smoking. In addition to Puff’s name being a reference to taking a “puff” on a joint, the article alleged that Jackie Paper’s name was a reference to rolling paper, and the word “dragon” was said to be a homophone of “draggin’” – in other words, inhaling smoke.</p> <p>Before long, this (unproven) theory became common knowledge, with many supposing it to be true. In Hong Kong, the song was even banned from the airwaves due to the allegations.</p> <p>So what’s the truth?</p> <p>According to the song’s writers, Leonard Lipton and Peter Yarrow, “Puff the Magic Dragon” is absolutely not about drugs. They assert that the song is about growing up and losing one’s innocence and that it “never had any meaning other than the obvious one”.</p> <p>“I find the fact that people interpret it as a drug song annoying,” Lipton said. “It would be insidious to propagandise about drugs in a song for little kids.”</p> <p>Mary Travers, who along with Yarrow and Paul Stookey made the song famous, said, “Believe me, if [Yarrow] wanted to write a song about marijuana, he would have written a song about marijuana.”</p> <p>Despite the trio’s firm denial for decades that the song is anything but innocent, the misconceptions still exist today. But Lipton, who wrote the original poem on which the song is based, tells <a href="http://mentalfloss.com/article/79022/listen-real-story-behind-puff-magic-dragon" target="_blank"><strong><span style="text-decoration: underline;">Mental Floss</span></strong></a> he’s learnt not to let it bother him.</p> <p>“People want to think it’s about pot, that’s fine with me.”</p>

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Inside the royal kitchens at Christmas

<p>Royal Pastry chefs Kathryn Cuthbertson and Victoria Scupham have revealed how many mince pies they make for Royal Christmas celebrations.</p> <p>Together the duo has over 17 years experience inside the royal kitchens and will make over 1200 mince pies for each of the festive receptions.</p> <p>When Royal Pastry chef Kathryn Cuthbertson was asked how many mince pies she makes inside the royal kitchens she said, “'It's probably thousands each but as long as you are organised, it's doable."</p> <p>Kathryn said her number one tip for anyone making mince pies this Christmas was to “give yourself plenty of time”.</p> <p>Chef de Partie Victoria Scupham agreed, “Pastry is not something that likes to be rushed.”</p> <p>The duo also recommends having cold hands when working with pastry to help keep it at the right consistency.</p> <p>Royal Chefs create different variations of the classic mince pie with one being slightly smaller than the traditional, with flaked almonds brushed with egg whites and icing sugar. Another version is made with puff pastry.</p> <p>Other desserts that will be made for the royal Christmas celebrations include Gingerbread Biscuits, Jammy Dodgers and Chocolate Roulade.</p> <p>All the recipes are included in <span style="text-decoration: underline;"><strong><a href="https://www.royalcollection.org.uk/" target="_blank">Royal Collection Trust</a></strong></span>'s book, <span style="text-decoration: underline;"><em><strong><a href="https://www.royalcollection.org.uk/about/press-office/press-releases/royal-teas-seasonal-recipes-from-buckingham-palace#/" target="_blank">Royal Teas: Seasonal Recipes from Buckingham Palace</a></strong></em></span>. </p> <p><strong>Festive Mince Pies</strong></p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong> </p> <p><em>For the Mincemeat</em></p> <ul> <li>Zest and some juice of 1 unwaxed lemon </li> <li>Zest and some juice of 1 unwaxed orange </li> <li>2 tablespoons brandy </li> <li>1 tablespoon of port  </li> <li>1 tablespoon of rum </li> <li>1 tablespoon of sherry </li> <li>120g (1 cup) suet </li> <li>160g (3/4 cup) golden sultanas </li> <li>100g (1/2 cup) raisins </li> <li>100g (1/2 cup) mixed peel </li> <li>100g (1/2 cup) currants  </li> <li>1/2 teaspoon of ground nutmeg </li> <li>1/2 teaspoon of ground cinnamon  </li> <li>1.2 teaspoon ground cloves </li> <li>160 (6oz) russet apples, peeled and grated </li> <li>500g (1lb 2 oz) sweet pastry</li> <li>Egg washed for sticking lids on the bases </li> <li>Granulated sugar for the top of the mince pies before baking Icing sugar for dusting </li> </ul> <p><em>Equipment:</em> 12 hole non-stick shallow baking tray / mince pie tin 32 x 24 cm/ 12.5 x 9" fluted or plain cutters </p> <p><strong><span style="text-decoration: underline;">Method</span></strong></p> <p>1. Place all the dry ingredients into a large mixing bowl and stir. Then add all the liquid and grated apple and allow to soak for at least one week in a 1kg kilner jar sat in the fridge or pantry.</p> <p>2. Preheat the oven to 190° C (375° F, gas mark 5)</p> <p>3. Roll the sweet pastry into a sheet approximately 2 to 3 mm thick, place on a tray, and allow to rest in the fridge. Once rested, cut tops and bottoms for your mince pies using fluted or plain cutters (selecting sizes to fit your tin). Place the pie bases into the tin and prick them with a small knife or fork to prevent the pastry from rising during the baking.</p> <p>4. Spoon a teaspoon of the home-made mincemeat into the base and egg wash the edge of the pastry to enable the lids to stick. Place the mince pies in the fridge to rest for another 30 minutes, then add a pastry top to each, egg washing it and pricking a small hole in the top to allow the steam to escape. Sprinkle with granulated sugar.</p> <p>5. Place the baking tray on the middle shelf of the preheated oven and bake the pies for about 15 minutes, or until the pastry turns golden and the mincemeat starts to boil slightly. Remove from the oven and allow to cool slightly before taking the pies out of their tin.</p> <p>6. Sprinkle the mince pies with icing sugar and serve immediately. To add a festive feel, the mince pie tops could be shaped with a star cutter or perhaps a holly-shaped cutter.</p>

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Lamb pistachio sausage rolls

<p>The filling of these sausage rolls is reminiscent of a Lebanese kofta, but with a more intense flavour, wrapped in a spiced turmeric rough puff pastry that bakes to a vibrant gold colour. I make my own pastry, but if you're short of time use ready-rolled puff pastry and brush it with an egg beaten with a half teaspoon each of ground turmeric and cumin, and one tablespoon of milk.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 16 large rolls</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>To make spiced turmeric rough puff</em></p> <p>If you like making your own pastry this savoury one should suit you. The baking powder helps it puff in the oven and avoids any solid, uncooked dough around the rolls. Great as a meat pie crust, too.</p> <ul> <li>500g white bread flour</li> <li>1 tsp ground turmeric</li> <li>2 tbsp Keen's curry powder</li> <li>2 tsp salt</li> <li>2 tsp baking powder</li> <li>400g unsalted butter, chilled and cubed</li> <li>150ml iced water</li> <li>150ml cold milk</li> </ul> <p><em>For the filling</em></p> <ul> <li>1.2kg lean minced lamb</li> <li>40g dark brown sugar</li> <li>3 cloves garlic, peeled and mashed</li> <li>1 medium onion, peeled and finely chopped</li> <li>4 tsp ground cumin</li> <li>1 1/2 tsp salt</li> <li>1 egg (60g)</li> <li>Small bunch of coriander, leaves roughly chopped</li> <li>40g dry white breadcrumbs</li> <li>125g shelled pistachios, roughly chopped</li> <li>One batch of turmeric rough puff (see above)</li> <li>Beaten egg and black onion or sesame seeds to finish</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><em>For the pastry</em></p> <ol> <li>Put the flour, spices, salt and baking powder in a large mixing bowl and toss to combine with your fingers. Add the butter cubes, coat these in the flour then add the water and mix. Carefully mix everything to a dough, but leave the butter in lumps as you go.</li> <li>Generously flour the work surface and dough, and try to roll it out as best you can to a strip about 40 centimetres by 20 centimetres. The butter will be lumpy, it'll look a mess, but don't worry. Fold it in by thirds, repeat the rolling and folding once more, using lots of extra flour to stop it sticking, then chill the dough for 30 minutes. Do this twice more and the dough is ready to use.</li> </ol> <p><em>For the sausage rolls</em></p> <ol> <li>Put the lamb in a bowl with all the remaining ingredients (except the puff pastry, egg and seeds) and mix very well by hand. Chill the mixture for a few hours, or overnight if you can, before using.</li> <li>Roll the pastry dough to half centimetre thickness. Squeeze the filling mixture into a sausage shape that is about four centimetres in diameter and the length of your rolled-out dough. Wrap a single layer of dough around the "sausage". Where the edge of the dough overlaps, seal with a little water and chill to firm.</li> <li>Slice into sausage rolls to a length that suits you and place on a tray lined with non-stick paper. Brush with beaten egg, slash the tops at an angle, sprinkle with onion seeds and bake at 200C/180C fan for about 40 minutes until puffed and golden.</li> </ol> <p><em>Written by Dan Lepard. First appeared on <a href="http://www.stuff.co.nz/"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>. Image: William Meppem.</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, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/toad-in-the-hole/"><span style="text-decoration: underline;"><em><strong>Toad in the hole</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/"><span style="text-decoration: underline;"><em><strong>Chicken and sausage jambalaya</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/bacon-wrapped-sausages/"><span style="text-decoration: underline;"><em><strong>Bacon-wrapped sausages</strong></em></span></a></p>

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Spinach and cheese pie

<p>Spinach. Cheese. Filo pastry. These are a few of our favourite things! This will make the perfect meal all year round.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons extra virgin olive oil</li> <li>1 brown onion, finely chopped</li> <li>2 bunches English spinach, leaves removed and washed</li> <li>2 tablespoons dill, finely chopped</li> <li>200g reduced fat feta, crumbled</li> <li>½ cup grated tasty cheddar cheese</li> <li>½ teaspoon ground nutmeg</li> <li>4 eggs, lightly beaten</li> <li>60g butter, melted</li> <li>10 sheets filo pastry</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Heat oil in a large frying pan over a medium-high heat. Add onion and cook for three minutes or until soft.</p> <p>2. Roughly shred spinach and add to onion. Cook for a further two minutes or until just wilted. Remove from heat and cool.</p> <p>3. Fold the dill, feta, cheddar cheese, nutmeg and eggs into the spinach mix. Season with salt and pepper.</p> <p>4. Preheat oven to 180°C. Lightly brush a 26cm by 16cm slab tin with melted butter.</p> <p>5. Place a sheet of filo onto a clean, flat work surface, brush with butter and top with another sheet of filo. Repeat four more times.</p> <p>6. Line prepared tin with pastry. Spoon spinach mixture into pastry base. Prepare remaining four sheets of pastry as before. Lay over spinach filling, trim edges and brush top of pie with remaining butter. Bake for 40 to 45 minutes or until golden and cooked through.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/baked-garlic-potatoes/">Try these crispy baked garlic potatoes</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/chicken-pasta-bake/">This chicken bacon pasta bake is mouth-watering</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/03/chicken-kiev/">A sure-fire winner: chicken kiev</a></strong></em></span></p>

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