A photographic food adventure

Posts tagged ‘pastry’

Spinach and Feta Puff Pastries!

WOW. Anyone else feel like mid-semester blends into end of semester far too soon? IT JUST DOESNT STOP. Why the heck would you make a “mid semester test” at the end of the semester? Yuck.
Anyway, Tory and I are getting ridiculously busy, but we are still trying to post here and there as much as we can 🙂

I made these the other day because feta was on special (and still is, apparently so go get it!) And i thought it would be a cool idea to try something new. So here we go!
I’m trying this new thing where I don’t take so many photos, but just enough so you all get the gist of what’s happening.

1 package puff pastry [filo could work as well? do some experimenting, i say!]
2 or 3 frozen spinach rolls [optional]
1 package fresh spinach [i mixed, but you can do whatever you want]
2 eggs
1 200g block of feta cheese, chopped finely.
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tsp coriander
a pinch of salt

Preheat the oven as from the directions on your packet of pasty. Cut the pastry into big enough squares for you to use.

cook the spinach on low heat, with a bit of butter, until the frozen spinach is thawed and separated, and the fresh spinach is wilted. Set aside to cool.

Spinach and feta pastries (2)

Combine the eggs, chilli powder, cumin, coriander, salt and pepper. When the spinach is cooled, add the spinach and lastly the feta.

Spinach and feta pastries (3)

Spoon the mixture in the middle of each pastry square. fold over and seal by pressing a fork down all around the outsides. [it looks like you’re trying to make a cool pattern, but you’re really sealing it. But you can just make everyone think you’re skilled at patterning pastry if you want Smile with tongue out ]

Brush the pastry with egg or milk. Put these in your pre-heated oven until they are golden-brown. Enjoy! 🙂

Spinach and feta pastries (4)


and just for fun, I used the remainder of the ingredients and made a GIGANTIC one!
[lasted me two days. true story]

Spinach and feta pastries (1)



Yaaaay I think this may be our first dessert recipe! Except Tory has one that she can’t upload due to her lack of computerness 😦 so I shall dub this our second dessert recipe!

My flatmate Emily and I made some apple pie to take to a friend’s house in exchange for some good, non-budget, coffee-machine coffee. YUMMM. Except after stewing the apples, we now have 3 cups of sugary apple-cinnamon flavoured syrup that we dont know what to do with… [so if anyone has any ideas… holla please!]

I got this recipe from here: http://www.bbc.co.uk/food/recipes/maryhenrysproperappl_67463
but kinda changed it a little bit to suit us, as we usually do. I used to be so fussy with recipes, but now that I can’t afford to follow the recipe as is, I have developed a creative streak. Woohoo!


2 1/2 cups plain flour
half a teaspoon salt
280g butter or margarine [im just guessing its 280, but in all honesty we just estimated…]
some cold water

5 small red apples or 3 large red apples [we used Eve apples]
sugar to taste [we used brown sugar…and LOTS OF IT… because it goes well with apples]
2 teaspoons cinnamon [again an estimation. i put quite a bit in though]
a teaspoon of vanilla essence [we actually forgot to put this in. oops. try it and let me know]

Preheat oven to 180 degrees
Dice the apples and place in a medium sized pot. Cover with water. Add sugar/brown sugar, and cinnamon. Heat at medium, bring to boil, then simmer until the apples are soft. When they are cooked, turn off the heat and leave to cool.

Apple Pie (13) Apple Pie (14)

While the apples are heating, make the pastry. Sift the flour and salt together.

Apple Pie (7)

Using your fingers, rub in the butter or margarine until the mixture looks like fine breadcrumbs.

Apple Pie (12)

Add the water slowly, using a knife to stir, then use your hands to bring it together so it becomes a ball of firm dough that is still a good rolling consistency. Divide this in half [we did kinda 60-40 because we were using a Corningware dish instead of the round one they recommended, so the “pie lid” has to be smaller than the base.]

Apple Pie (16)

Roll out each half so it fits the dish that you are using, and remember to make the “pie lid” slightly smaller. Oil the dish [just in case] and line the base with the larger piece of pastry. Put this in the oven for a few minutes to begin the cooking process. DO NOT OVERCOOK!

Apple Pie (2) Apple Pie (17)

Drain the apples well [so the pastry doesnt go soggy] and add a splash of vanilla essence. transfer the apples to the dish and cover with the second piece of pastry.

Apple Pie (3) Apple Pie (4)

Wet the edges of the pastry so it sticks together, and seal with  fork. [the fork also makes a cool design.] Peel of any excess pastry. With the excess, you can roll it into long thin pieces and make patterns on top of the pie, then using your fork, prick the pie surface lightly and transfer to the oven.

Apple Pie (5) Apple Pie (6)

Bake for about half an hour [apparently the pie is supposed to move when its shaken, but we didn’t check], then serve!

Apple Pie (18)

I did get a photo of a piece of the pie, but apparently when I am in the presence of delicious desserts my hands shake far too much. Sorry!! 😦 It was yum though! 😀 Hope you enjoy it as much as I did!