Recipe of the month May 2013

I really discovered vegetables and learned to cook when I gave up meat, 13 or so years ago. I never actually knew what to make with meat, but having to cook for a family of 3, only vegetarian,  opened my eyes and taste buds.

I now cook most of our meals without a recipe, just following common sense of what goes well with what and of course – what we have in the veg bag.

Spinach Pastry

By admin Published: May 18, 2013

  • Yield: 24 Slices
  • Prep: 15 mins
  • Cook: 35 mins
  • Ready In: 50 mins

Fantastic snack when served cold, or a brilliant side dish, with your main course.



  1. Preheat oven to 180 degrees, gas mark 4
  2. Grease baking tray 20cm x 30cm
  3. Roll out the pastry 3 mm think, rectangular and cut into 5-6 wide strips, 20 cm long
  4. Mix the spinach with feta cheese, pine-nuts and part of the bitten egg
  5. Divide mixture for every strip of pastry
  6. Brush pastry strips edges with a bitten egg, then stick edges together. Arrange on baking tray, leaving a bit of space between each pastry. Brush with leftover egg on top.
  7. Bake in the oven for 35 minutes, or until the pastry has become golden and slightly open up.
  8. Cut in portion sizes and serve hot or cold.
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