HIBER-NATION:

250g pkt frozen spinach, defrosted, excess liquid drained

100g feta, crumbled

100g (1 cup) coarsely grated mozzarella

1 green shallot, trimmed, thinly sliced

2 tbsp finely chopped fresh mint leaves

9 sheets filo pastry

70g butter, melted Greek-style yoghurt, to serve

Lemon wedges, to serve

Place a filo stack in each hole of the pie maker, allowing the filo to overhang the side. Spoon filling over filo base until level. Fold the overhanging pastry over the filling. Brush the tops with butter. Turn on the pie maker and close the lid. Cook for 5 minutes. Turn over and cook for a further 5 minutes. Sprinkle with sesame seeds in the last minute of cooking, if using. Transfer to a tray. Cover with foil to keep warm.

While the gozleme are cooking, place a remaining sheet of filo on a work surface and brush with butter. Repeat process of layering with the 2 remaining sheets and butter. Fold filo in half and cut into 4 even filo stacks.

Repeat cooking the remaining filo stacks and spinach mixture. Place yoghurt in a small bowl. Place gozleme on a serving dish with lemon wedges to serve.

85g butter, at room temperature

3 garlic cloves, crushed 1 tbsp finely chopped fresh chives

1 tbsp finely chopped fresh continental parsley leaves

1 tsp chopped fresh thyme leaves

1kg chicken mince

65g (11/ cups) panko breadcrumbs

2 eggs

Combine the butter, garlic, chives, parsley and thyme in a small bowl. Season. Spoon heaped teaspoons of butter mixture onto a plate lined with baking paper (should get 8 portions). Place in the freezer for 15 minutes or until firm.

Meanwhile, place the chicken and 15g ( cup) breadcrumbs in a bowl. Season. Lightly whisk the eggs in a shallow bowl. Place remaining breadcrumbs on a plate.

Use damp hands to divide the chicken mixture into 8 even portions. Use your thumb to make an indent in the centre of each portion, add a butter portion and shape mixture around the butter into patties approximately the size of a pie-maker hole.

Line a tray with baking paper. Dip a patty into the egg then the breadcrumbs to coat. Place on prepared tray. Repeat with the remaining patties, egg and breadcrumbs. Place in the fridge for 30 minutes to rest.

Preheat the pie maker. Spray holes with oil. Cook half the patties, turning halfway, for 10-12 minutes or until golden and cooked through. Repeat with the remaining patties, spraying with oil between batches. Serve warm.