Spinach, Egg and Filo Pie


This is the dish that I made for the Borough Market cookbook club from the Honey and Co at Home book. I have made many variations of this pie before, including a rather good Jamie Oliver recipe with sundried tomatoes and lemon. However, I was drawn to this one as it looked so pretty. The ochre swirl of the eggs on the top make it look like a piece of art work and the golden, crispy pastry is just so tempting. What surprised me was the use of dried mint rather than fresh.  It really packs a flavour punch. This is a recipe that I will come back to again and again as it is just so delicious.


Makes a 23cm round pie for 8

70g butter

1 small packet of filo pastry

For the filling

50g butter

500g spinach

20g dill, chopped

40g (3-4) spring onions, chopped

A few springs of thyme

2 teaspoons dried mint

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground nutmeg

160g yoghurt

50g plain flour

8 eggs (set 4 aside for the topping)

50g pecorino

50g feta



  1. Melt the butter for the filling in a large saucepan. Add the spinach and cover. Cook for 3-4 minutes or until the spinach is all wilted, then remove to a colander to drain the excess liquid. Transfer to a large bowl, add the dill, spring onions, thyme, dried mint, salt, pepper and nutmeg, and mix well. Add the yoghurt, flour, four of the eggs, the pecorino and feta, and mix well to combine.
  2. Heat the oven to 200ﹾC/180ﹾC fan/gas mark 6.
  3. Melt the butter for the pastry and spread the filo sheets on the work surface. Brush the first sheet with butter and cover with another sheet. Lift these two into the round baking tin, allowing a little overhang. Repeat this process and lay another layer in the tin, slightly overlapping the first. Continue to do this until the entire tin is lined with filo, with pastry overhanging on all the edges. This will take about 4-5 double sheets.
  4. Fill the tin with the spinach mixture. Scrunch the overhanging filo pastry around the edges so that the top is not covered. Place in the oven for 10 minutes.
  5. Carefully remove the pie from the oven. With the back of a spoon, make 4 evenly placed depressions in the spinach and crack an egg into each depression. Use the tip of a sharp knife to swirl the yolk into the filling, but don’t push it in too much. Return to the oven and bake for a further 20 minutes until the spinach mixture is fully set, the eggs are baked and the pastry is crisp all over.


Fig and Yoghurt Cake

Fig and Yoghurt Cake (2)

My fig tree is the tree that just keeps on giving, as a result, I have an abundance of figs. I found this recipe on http://www.hungrycouplenyc.com. I’ve made yoghurt cakes before and they always make me feel that I’m being ‘healthy’. The loaf shape also helps with this fantasy, as I feel like I’m eating bread rather than cake. This cake is so moist and so fragrant it goes down a treat for afternoon tea.

Fig and Yoghurt Cake

Ingredients (Makes 8-10 servings)
2 large eggs
200g caster sugar
115g unsalted butter, at room temperature
1 teaspoon vanilla extract
200g Greek style yoghurt
Zest of 1 lemon
240g plain flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon

pinch of ground ginger
3 fresh figs, quartered


       Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. 

       Beat in the butter, vanilla, lemon zest and yoghurt until all the ingredients are combined.

       In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon.

       Slowly stir the dry ingredients into the wet until all the flour is incorporated.

       Butter and flour a loaf tin (add baking parchment for easy removal) and pour in the batter.

       Place the quartered figs along the top of the batter and press in slightly until only the tops are showing. 

       Bake in a pre-heated oven 180°C fan/ 200°C/ Gas 6 for approximately 50 minutes or until a toothpick comes out clean. 

       Allow to cool and then dust with icing sugar before serving (optional). 

Middle Eastern Mezze

Group shot

For this New Year’s Eve, I wanted something light after the obligatory Christmas over indulgence, but still luxurious and decadent. When I saw Greg Malouf’s New Year’s Eve Middle Eastern Mezze menu in the December 2015 edition of Sainsbury’s magazine, I was immediately drawn to the jewel colour of the pomegranate and the warmth of the oranges. Being a vegetarian, I didn’t make the Lamb kibbeh, but there was more than enough variety without it. I also added some hummus, mini pitas and olives, just for the sake of it. The beauty of this meal is that it is perfect for any time of year, not just New Year’s Eve.

Mezze for 8 (I used just under half the ingredients in each recipe)

Teta’s pie

Citrus and fennel salad with almond-cherry goats’ cheese balls

Preserved lemon guacamole

Celeriac with tahini and raisins

Toasted Quinoa with coriander, lime and crunchy butternut squash

Layered Christmas curd and Christmas spice biscuits


Teta’s Pie

This can be made a day in advance. 365 Calories per serving

Teta's pie solo


1x500g pack trimmed leeks, well washed and finely sliced

75g butter

1 onion, finely diced

1 x 80g pack watercress, roughly chopped

1 tsp dried mint

½ tsp nutmeg, freshly grated

1 x 200g pack feta cheese, crumbled

50g Grana Padano cheese, finely grated

2 medium eggs, lightly beaten

100g unsalted butter, melted

1 x 220g pack filo pastry

1 tsp smoked paprika, thyme and garlic spice blend



  • Bring a large saucepan of lightly salted water to the boil. Add the leeks and poach for 3-5 minutes or until tender and drain well.
  • Melt the butter in a large frying pan and gently sauté the onion for around 8-10 minutes, or until soft and translucent. Add the leeks to the pan, together with the watercress, dried mint and nutmeg. Continue cooking until the watercress is wilted.
  • Add the cheeses and ½ tsp freshly ground black pepper. Taste and season with salt if needed. With the heat on low, tip in the eggs and stir gently; they will just thicken the mixture. Tip onto a large plate to cool before assembling the pie.
  • When ready to bake your pie, preheat the oven to 180⁰C/160⁰C fan/ Gas 4. Brush a rectangular baking tin (around 25cm x 30cm x 4cm) with melted butter.
  • Lay 8 sheets of the filo in the tin, brushing each with melted butter as you go. Add the filling and smooth it over evenly. Top with the remaining 4 sheets of pastry, again brushing with butter as you go. Use a serrated knife to score the pie through the top layer of pastry into 16 portions. Sprinkle over the spice blend, and then bake for 50-60 minutes or until golden brown and crisp. Serve warm.


Citrus and fennel salad with almond-cherry goats’ cheese balls

The goats’ cheese balls can be made a day ahead.

336 Calories per serving

Citrus and fennel salad



For the almond-cherry goats’ cheese balls

75g almonds, skins on

25g unsalted butter

25g dried cherries, finely chopped

For the salad

4 oranges

2 red grapefruit

2 heads of white or red chicory

2 medium fennel bulbs, finely sliced

2 shallots finely sliced (I used red onion)

1 x 70g pack wild rocket (I used kale)

2 tablespoons tarragon leaves

4 tablespoons chopped flat leaf parsley

Seeds of 1 pomegranate

For the pomegranate dressing

1 tablespoon pomegranate molasses

1 tablespoon red wine vinegar

½ teaspoon thyme leaves

6 tablespoons extra-virgin olive oil


  • To make the almond-cherry goats’ cheese balls, roast the almonds in a dry frying pan for a few minutes. Chop almonds in a food processor to the consistency of coarse breadcrumbs. Heat the butter in a frying pan and fry the almonds and cherries for about 2 minutes, stirring constantly. Drain on kitchen paper and leave to cool.
  • Roll the goats’ cheese into small balls, and then roll carefully in the cold almond-cherry mixture so they are evenly coated. Set aside in the fridge on a covered plate until needed.
  • To make the salad, use a very sharp knife to cut off the peel from the oranges and the grapefruit, taking care to remove all the pith. Hold the fruit over a large bowl to catch the juice, and then slice each segment out of its skin into the bowl.
  • Combine 75ml of the citrus juice with the dressing ingredients in a small bowl and whisk together. Adjust the seasoning to your liking and set aside.
  • When ready to serve, drain any extra juice from the citrus segments and discard, then add the remaining salad ingredients, other than the pomegranate seeds, to the bowl and pour in enough dressing to coat lightly. Mix everything together and gently tip onto a serving platter. Tuck in the goats’ cheese balls in among the salad, then scatter on the pomegranate seeds and serve straight away.


Preserved lemon guacamole

Prepare up to 4 hours ahead. Cover and Chill.

96 Calories per serving

Preserved lemon guacamole


2 medium vine-ripened tomatoes, deseeded and cut into small pieces

½ small red onion, very finely chopped

2 green chillies, deseeded and chopped

1 x 31g pack coriander, leaves chopped

1 preserved lemon, rind only, finely chopped

2 garlic cloves, crushed with ½ teaspoon salt

Juice of 2 limes

2 ripe large avocados

Extra-virgin olive oil and sumac, to serve



  • In a large mixing bowl, combine the tomato, onion, chilli, coriander and preserved lemon. Whisk the crushed garlic into the lime juice and add to the bowl. Dice the avocado into small cubes, add to the bowl and mix everything together gently, then taste and adjust the seasoning to your liking.
  • Drizzle with olive oil and sprinkle with sumac.


 Celeriac with tahini and raisins

This can be made a few hours ahead, cover and chill. Stir through before serving.

285 Calories per serving

Celeriac solo


125ml cloudy apple juice

125g raisins

1 small celeriac (about 400g)

4 large gherkins (about 125g), finely chopped

1 x 28g pack flat-leaf parsley, leaves chopped

200ml mayonnaise

4 tablespoons tahini, well-stirred

Juice of ½ a lemon



  • Bring the apple juice to the boil in a small saucepan, then pour onto the raisins in a bowl; set aside for at least 5 minutes.
  • Peel the celeriac and finely shred it. Use a food processor or a mandolin.
  • Drain the raisins, reserving the juice. Add them to the celeriac, together with the chopped gherkins and parsley.
  • Mix the mayonnaise with the tahini and reserved apple juice. Add the lemon juice bit by bit until you like the balance of nutty tartness in the dressing. Dollop it onto the celeriac and toss everything together well, season to taste.

Toasted Quinoa with coriander, lime and crunchy butternut squash

You can cook the quinoa the day before, cover and chill. Fry the squash up to 2 hours ahead. Combine the quinoa and salad ingredients up to 2 hours ahead, but add the fried squash just before serving.

196 Calories per serving

Quinoa solo



200g quinoa

700ml vegetable stock or water

300g peeled squash, coarsely grated

Vegetable oil, for frying (about 1.5 litres)

1 tsp ground cumin

6 spring onions, trimmed and finely sliced

8 cherry tomatoes on the vine, diced

1 tsp smoked paprika, thyme and garlic spice blend

1 x 31g pack coriander, leaves shredded

For the lime-sumac dressing

Juice of 1 lime

4 tablespoons extra-virgin olive oil

2 tsp sumac

1 tsp ground cumin


  • Heat a saucepan and toast the quinoa for 2-3 minutes, stirring to ensure it colours evenly. Add the stock or water. Bring to the boil. Simmer for 20 minutes or until al dente. Tip into a sieve and set aside.
  • Squeeze the grated squash in a tea towel to extract as much moisture as you can.
  • Pour a 3cm depth of vegetable oil into a large, deep pan and heat until it starts to shimmer. Add the squash to the oil and cook for 4-5 minutes over a medium heat, moving it constantly to ensure it colours evenly. Lift out with a draining spoon and shake the excess oil then put the squash onto kitchen paper. You may have to cook the squash in batches. Sprinkle with cumin and set aside.
  • To make the dressing, whisk the ingredients together, season to taste and then set aside.
  • Tip the quinoa into a serving bowl and toss through the spring onions, tomatoes, and spice blend. Add the dressing and stir well. Mix in the herbs and top with the fried squash just before serving.

 Layered Christmas curd and Christmas spice biscuits

Christmas dessert

This is basically a free style recipe which I ‘borrowed’ from my mum. It’s perfect for when you want something sweet at the end of a meal, but you want it to be light. It’s also great if you have spent hours in the kitchen preparing the main course and you just can’t face a full on complex dessert. You can change the flavours of the curd to suit your taste. You can also substitute the crème fraiche for yoghurt or sour cream. For the biscuit layer, amoretti, ginger snaps, digestives can all be used. For this dessert, I used Fortnum and Mason’s Christmas spice range which included both the curd and biscuits. I served mine in a sherry tumbler, but a shot glass or wine glass would also look good.


4 teaspoons Christmas curd

3 x Christmas spice biscuits

4 tablespoons half fat crème fraiche

Gold edible stars


  • Mix the curd and the crème fraiche. Taste to see if you are happy with the level of creaminess and flavour, adjust accordingly.
  • Put the biscuits in a bag and smash with a rolling pin to form crumbs.
  • In your serving glass, put in a teaspoon of the crumbs, then a teaspoon of the curd mixture. Repeat until the glass is full.
  • I finished with a layer of the curd and sprinkled some golden edible stars on the top.