I actually got my menu all planned out for the week.
I try to do this every week and invariably there are gaps but oh no, not this week. This week I was on top of things and I tried a few new recipes.
I didn't have nearly enough spinach for the Spinach Feta Pastries but they still turned out quite yummy and having some extra dough I made mini peach pies.
Spinach Feta Pastries from Nourishing Traditions:
3 cups cooked chopped spinach, squeezed dry
1 large onion, finely chopped
1/2 cup crispy pine nuts (I left these out, I didn't have any)
sea salt and pepper
pinch of nutmeg
2 cups crumbled feta cheese
1 recipe yoghurt dough (recipe to follow)
unbleached white flour
Mix spinach with onion, pine nuts, and nutmeg. Season to taste. Form dough into 1 inch balls and coat in flour. Roll into rounds. Place a tablespoon of spinach filling on each and top with 2 teaspoons crumbled feta cheese. Fold up edges to create a three-sided pastry, leaving a small hole in the middle for air to escape. Place on well greased cookie sheet and brush with butter. Bake at 350 degrees for about 20 minutes or until golden.
1 cup plain whole yoghurt
1 cup butter, softened
3 1/2 cups freshly ground spelt or whole wheat flour
2 teaspoons sea salt
Cream yoghurt with butter. Blend in flour and salt. Cover and leave in a warm place for 12 to 24 hours.
Mini Peach Pies:
I grabbed a jar of peaches and drained the juice. Cut the peaches up and added a little sugar, cinnamon and nutmeg and a handful of flour; mixed it up and put maybe a 1/4 cup in each round of dough that I had gently coaxed into my muffin tins. Folded the overlapping dough over the filling and baked them for 20 minutes at 350 degrees. They turned out yummy too and it was nice to have a bribe to get the kids to finish lunch... though Hannah and Ivan ended up liking the spinach pastries.