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Circulation: 195,197,181 |
Issue: 831 | 15th day of Relaxing, Y20 |
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Come Cook With Us: Altador Edition
For this week’s edition of Come Cook With Us, we’ve decided to take you to the heart of Altador and its culinary roots. With the Altador Cup is coming up very soon, we want to make sure that you know everything you need to know about how to prepare the best of Altador’s favourite dishes. Serve any one of these meals and no one will care if their team wins or loses the cup, they’ll be too distracted by your delicious cooking instead! Spinach and Feta Pie
Who knew spinach could taste so good?
Ingredients:
1kg fresh spinach, washed, dried, trimmed, and coarsely chopped
3 tablespoons Flask of Olive Oil
5 scallions stems, white and light-green parts only, trimmed and finely chopped
2 cups crumbled feta cheese (10 oz.)
1/2 cup finely grated Bleumaroo Cheese
2 large eggs, lightly whisked
1/2 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg
salt, to taste
To assemble the pie:
1/3 Flask of Olive Oil for brushing
Eighteen sheets of frozen dough, thawed and at room temperature
Directions:
Pre-heat the oven to 160C. To make the filling, sauté a large handful of spinach on medium heat in a pan until it starts to wilt. Keep adding spinach into the pan and cook until all the spinach is wilted and bright green.
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