A few years ago, I visited a food fair in London. At this fair, I stumbled across this wonderful little Greek stand. It was packed with plates of delicious Greek food, including this amazing pie made from spinach, feta and filo pasty. It was called Spanakopita and I was entranced.
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Portobello mushrooms are actually one of my favourite things. Ever. They are so flavoursome and they make the perfect base for this recipe! I actually use three different mushrooms in this recipe. Some may call it overkill, I call it heaven. Before I became vegetarian I used to think of mushrooms as quite bland. I didn’t dislike them, but they weren’t my vegetable of choice. Now we always keep a massive punnet of mushrooms in our fridge at all times and our spice cupboard ALWAYS contains some form of dried mushrooms – normally porcini.
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