The Cookery School Blog

 

RECIPE : Spanakopita

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to use filo pastry, you can make a whole range of different dishes using the same principle.

 

 

Spanakopita

Use a 9″/23cm X 13″/33cm baking pan

Ingredients

3lbs/1.5kg fresh spinach cooked and very well drained
4 bunches spring onions
½lb/250g filo pastry leaves
8ozs/250g melted butter
½ cup finely chopped parsley
1 teaspoon finely chopped dill
¼ cup finely chopped mint
½ lb crumbled feta cheese
4ozs/125ml olive oil
freshly ground salt and pepper

METHOD

1.

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RECIPE: Tortilla with Potato

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make a tortilla, you can make a whole range of different snacks using the same principle.

Tortilla is cooked in a frying pan. Once the first side is cooked, the pan is inverted then the second side cooked.

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Recipes

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