Super easy spinach and feta pie

My main reason for starting this blog was to keep track of what I make (and how). Initially my papercutting work but also other crafting.

Over the last year I have started cooking more. Mainly because I am trying to eat healthier and buy less processed/packaged/preserved stuff but also because food is James and I’s favourite thing ever and we can’t afford to fly to Europe/eat out in London all the time so we (mainly me) try to re-create at home.  

As you can imagine this has led to some pretty disappointing dinners and the odd tantrum or two (mainly me).   

Failures aside, I thought I’d share one of my favourite, easy, go-to dinners. A Greek filo pastry pie. The original recipe is here:  and I haven’t changed it much but just in case it disappears from the Internet here it is:

1. First wilt 250g fresh spinach leaves in a pan (5-7mins should do it), remove from pan to strainer to drain and cool.

2. In a bowl beat 2 eggs and add ~180g (one pack) crumbled Feta cheese, 150g semi dried tomatoes, drained and chopped and mix well.


3. Unroll the filo pastry - I use about 3 sheets in total but this depends on the size of your sheets (mine are about 30cm x 45cm). Take the first sheet and lay it flat on your work surface, daub or brush with the tomato oil then carefully lay it oil face down in your pie tin (loose bottomed is ideal, mine is 20cm in diameter) gently easing the pastry layer to the edges. Repeat with the other 2 sheets arranging at different angles to ensure even pastry coverage.

4. Squeeze excess water from the spinach, chop finely and add to the eggs, mixing well.

5. Plop the filling into the pie tin, spreading evenly. Fold up the pastry edges over the filling toward the middle so the top of the pie is well covered. Daub the top with some extra oil and pop into a 170c oven for about 20 minutes (this pie is pretty forgiving).  

6. Remove and eat. It keeps in the fridge for a few days and is just as nice cold although you miss the crispiness of the filo.

This pie is also a good option for the 5:2 diet, if you care about that sort of thing. 1/4 slice is about 270 calories.

Also, taking photos of food is hard! Especially as I made this one evening so didn't have much natural light as I probably need...luckily this pie isn't much of a looker although it does taste great!

Guacamole and a new project

We have been having a fairly great summer here in London and I have been spending a lot of time reading in the sun rather than doing as much art and crafting that I need/should be doing. 

I have also been eating a lot of guacamole. I have been making this for years and think I have pretty much got it nailed with info gleaned from years of helping out at 4th of July BBQs. 

I guess most people know how to make guac - but this is mine:

• 4 avocados
• A handful of cherry tomatoes (maybe 10? I personally wouldn't substitute regular tomatoes here as cherry are just way better tasting - but if you have great tasting regular tomatoes then go for that)
• 1/2 a red onion
• A handful of cilantro/coriander/dunia
• Lots of limes (I used 3)
• Salt
• Pepper
• Hot sauce

Cut all finely and smoosh/stir together. Eat all weekend in lieu of actual meals.

I am working on a new project, a quilt! It's going to be a challenge as the last one I did was about 6 years ago and I uselessly documented nothing so I have already made a bunch of stupid mistakes that could have been avoided but oh well. 

I do plan to blog about this so at least if I decide to do this again in another 6 years I'll hopefully have some idea of what not to do...again..

These are the fabrics in play - maybe too many patterns? I'll be sharing the idea in the next few days, once I have organised my thoughts!

Apron with pockets

This weekend I set myself a pretty long 'to-do' list. Typically, I left it all until today. First on my list was to finish an apron I started earlier in the week (part of the A Beautiful Mess Sew with Us course). 

It was pretty great to use up some of the fabric I have collected over the years and never seem to put into action. 

I like how it turned out in general. The original pattern was for a half apron but as I am often a bit of a mess in the kitchen so I wanted to add a top half. I added a bit that was wider at the waist and narrower at the neck - it turned out ok but sort of a little baggy under the chest.....I think I maybe should have done a square? or maybe narrower at the waist (which is what my Mum suggested, I have no idea WHY I didn't listen) Oh well, live and learn. 

Here's the finished piece: 

 



















I put it into action today as another item on my list was to make chocolate chip cookies - I used this recipe and they turned out really well - I always seem to struggle with getting the cookies the right amount of chewy in the middle. I followed the recipe to the tee and it delivered!

Anyway, back to the apron. I'm happy with it, it works (?) and it's nice to have made something cheery and functional.