Back to basics. Spinach triangles/pie/parcels.

As I mentioned in Fridays post I am increasing the crops I can grow and giving up on some that always fail.   Today I picked some chard,  spinach and  silverbeet.  

Previously I have shredded and lightly cooked it in the fry pan before using it as a quiche filling.   Also I shred it and use it as I would zucchini in my spaghetti meat sauce.   Today I made spinach parcels.

These are the easiest thing ever.   (Except I cheat and buy pastry... but you can go about the pastry any way you want.)  

In a big pan fry up one or two chopped onions and a clove or two of garlic.  I didn't have fresh garlic so I used some granules.

Once the onion is lovely and golden throw in roughly chopped spinach/silverbeet/chard or a combination of what you have.   A little mint in there is good too.

As it cooks down I throw in some more.

When this has all wilted down throw in a block of Feta,  crumble it up...

Let it melt down.  I add some parmesan as well.   When in doubt add cheese is my motto.

One this has melted let the mixture cool down.   If you try to put hot mix into pastry it just becomes a mess.   

Then...  make up triangles or parcels or you can make it as a slice.   

Due to the shape of my pastry I went with rectangles.

Make them smaller than you think because they are quite rich.   If you want to be fancy serve with a little salad and drizzle with sticky balsamic.   This is really good!  

These freeze perfectly.   I got six dinner size rectangles.   So now ahead of me I have five ready meals (because I already had one for dinner. 😊) 

There are many variations of this.   If you have any please share!  I am very grateful to everyone who shared their soup recipes last week.   I try and reply to every Friday comment but I rarely also get to Mondays... I read every one either way.   There were some comments about bone broth.   I do often make my own stock and bone broth,  depending on the bones I have.   This may be a basic I should cover.

Have a good new week!   xxx