How to make spanakopita
Spanakopita TRADITIONAL PARCELS REIMAGINED AS A TASTY TART TO SHARE Serves 6–8
900g spinach 2 medium eggs, beaten 250g ricotta Zest of ½ lemon 20g fresh oregano, chopped 200g feta, crumbled 20g pack of dill, chopped ½ x 270g pack of ready-made filo pastry rolled sheets 2 tbsp extra virgin olive oil
1 Preheat oven to 200C/Fan 180C/ Gas 6. Wash the spinach and place in a large casserole on the hob, covered, at a medium heat for 2–3 mins until wilted (you may need to do this in batches). Cool the wilted spinach under running water in a colander then use the back of a spoon to press out any excess liquid. Roughly chop on a board and set aside.
2 In a large bowl, mix the eggs, ricotta and lemon zest before adding the chopped spinach and oregano.
3 Spoon half the mixture into the bottom of a rectangular ovenproof dish (approx 20cm x 30cm) then scatter over the crumbled feta, top with the remaining mixture and season well.
4 Lay a sheet of filo pastry on top of the mixture and brush gently with olive oil, add a second sheet of filo and repeat. Add another two sheets of filo, brushing with oil each time. Tuck in any edges spilling over the dish and lightly score the top sheet in a crisscross diamond pattern.
5 Bake for 40 mins or until golden brown on top. Serve hot with the fig and prosciutto salad.
Fig, prosciutto, tomato & rocket salad SILKY HAM, SWEET FIGS AND PEPPERY ROCKET ARE A DREAM TEAM Serves 6
6 fresh figs, quartered 250g vine red and yellow cherry tomatoes, halved 140g bag of fresh rocket leaves 6 slices of prosciutto 1 tbsp extra virgin olive oil Arrange a layer of rocket on a large platter, then add the figs and tomatoes. Twist each slice of prosciutto and space evenly on top. Drizzle with olive oil and season with sea salt and freshly ground black pepper to serve.
Watermelon lollies COOLING PALATE CLEANSERS COME NO SIMPLER THAN THIS Serves 6
½ small watermelon 6 wooden lolly sticks (recycled from ice lollies)
1 Cut the watermelon in half and cut into slices. Cut out 6 triangle shapes with the watermelon skin at the bottom.
2 Make a small inch-long incision into the middle of the skin and insert the wooden lolly stick.
3 Lay the lollies on a pretty plate and put in the fridge to keep cool. Serve as a refreshing bite, a casual palate cleanser, if you will, between the main course and dessert.