Side dishes, vegetarien

Courgette and Spinach Filo Pie (£1.15 per portion)

Whatever we eat these days seems to depend on what I get on offer in my local shop. If I’m lucky I get the 10p reduced deals in the evening. It’s very hit and miss. Some days, I get loads other days nothing at all. I have been lucky lately and found loads and loads of chicken reduced to 10p… My freezers are full of chicken (so be prepared, chicken recipes may appear soon). I’m lucky I got 3 freezers and I tend to fill them up. But rotating what I got in them, so I eat the oldest things first.

I often think that my kids are lucky they get a very varied dinner, and most of the time its quite healthy as well. I like to serve the food on big serving plates in the middle of the table. This is so the boys or at least Blip can help himself. It helps him understand how much he can eat, my rule is, what you put on your plate you must eat… however, he is welcome to come back for more if he eats what’s on the plate. I.e. You can’t just eat meatballs, you need your vegetables and potatoes as well before you can have more meat or whatever it is you fancy.

I love eating dinner with my boys, we talk, we laugh and we sometimes we cry. Our conversation is often really random, but sometimes I get snippets of what is going on in Blips life at school, things he perhaps wouldn’t have thought about talking about if it wasn’t for this important time together.

We now have dinner at 6 in the evening and when Blip comes back from school, we have a light snack, the snack will consist of something like a bread role with butter, ham or fruit. Just enough for the boys to not be starving. It does mean that I rarely make “kids” dinners, i.e. Fish Fingers, Nuggets, Hotdogs, instead I believe they benefit from eating the same food as me, and hopefully one day they will eat everything. Now, this does not mean that dinner time is always lovely, sometimes I feel ready to throw both boys out in the rubbish.. I mostly find this to be the days when I’m exhausted as I don’t have the energy and this reflects on the kids. It’s a funny world we live in.

One of the vegetables I often get reduced is courgettes, I absolutely love them, however, I get tired of eating them the same way every time. So when I found myself surrounded my courgettes I decided it was time for something different and I went searching in my fridge and freezer.

I also had salad cheese (feta), filo pastry and spinach, which I had purchased reduced and I was planning to turn it into a Greek Spanakopita Filo Pie. So, I decided to mix it all up a bit and make a Courgette and Spinach Filo Pie. What a triumph… I absolutely loved it… Flipper and Blip on the other hand was not convinced at all. In fairness it is a rather “adult” flavour, and most children probably wouldn’t be keen.

Luckily, I also made some paprika chicken with preserved lemons as I had a feeling they wouldn’t be keen on the Spanakopita. Instead I passed some off the Spanakopita on to my friend who enjoyed it.

I served it all with homemade Tzatziki


Courgette and Spinach Filo Pie

Serves 6 as a main, or 8 as a starter or side

Ingredients

2 eggs
450g Spinach
6 medium courgettes
½ grated nutmeg
200g feta (or salad cheese)
30g dill
30g Parsley
5 sheet Filo Pastry from a 175g pack
Pepper
Lemon zest from one lemon or 1 tsp lemon juice
2 grated garlic cloves.
2 tbsp Oil

 

Method:

  1. Pre-heat the oven to 170C if fan assisted or 200C if not a fan oven.
  2. Grate the courgettes, and finely cut the spinach. Place a large frying pan over medium heat and add the grated courgettes and spinach to it with 1/2 a teaspoon of salt and pepper and squeeze in the garlic cloves, then gently fry the mixture until the courgettes has gone slightly soft and started to release the extra liquid.
  3. Now add the mixture to a clean tea towel over a colander and let it drain for 15 minutes or until cold enough to handle the mixture. Then wring the tea towel tightly to extract as much liquid as possible from the mixture.
  4. Transfer the mixture to a large bowl, adding chopped up parsley and dill, nutmeg, pepper, lemon zest and eggs. Then crumble the feta into the mixture and stir it well to combine all the ingredients.
  5. Then line a deep, frying pan with greaseproof paper, please ensure the frying pan is oven safe, alternatively use a baking tin. Lay a sheet of filo over the base, allowing the excess to hang over the side of the pan, and brush with oil. Top with another piece of Filo, rotating it slightly so the excess hangs at a different angle. Repeat these 3 more times until you have used up 5 sheets of filo. Make sure to oil the sheets every time and work quickly.
  6. Now add the courgette mixture to the middle of the pie and even it out. Then fold over the overhanging pieces of filo ensuring to brush with oil every time. For the best result the filo pastry on top should be crinkled/crumbled.
  7. Place the pan in a preheated oven for 45 minutes, (ensure the frying pan is suitable for oven use).
  8. Lift out the filo pie to a suitable serving platter and serve hot or cold. It’s brilliantly on its own or as a side dish.

 

Bon Appetite as my grandad would have said.

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).

Ingredients:

Eggs = 16p
Spinach (1.50p/900g)x450g = 75p
Courgettes (0.4p x 6 courgettes) = £2.40
½ grated nutmeg = 5p
Salad cheese = 75p
Dill = 70p
Parsley = 70p
Filo Pastry = (1.85p/7sheets) x 5sheets =£1.32
Pepper 1p
Lemon zest (free, as the lemon I use for other dishes)
Garlic Cloves (0.62/40cloves)x 2cloves= 4
2 tbsp Oil (£3.50/5000ml)x30ml =3p

Total cost = £6.91
Per portion (£6.91/6) = £1.15 per portion

 

 

 

 

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