Plant it, Grow it, Eat it --- Italian Style Spinach & Onion Triangles

Many months have passed since we sowed Erbette spinach seeds in our well composted garden beds (home made compost).

We waited for them to germinate, then thinned out, divided and replanted where necessary.

More waiting for the seedlings to grow and the leaves to be large enough to harvest.

Some leaves have been used in dahls, curries, Greek spanakopita, spinach soup, veggie cakes and frittatas and some bunches given away.

But as the sun heats up and the plants start to go to seed dreams of more spinach triangles flash through my mind.

So we leave some of the healthiest plants to go to seed.

Next step harvest an enormous amount of leaves to wash and blanch.

Old leaves are saved to give to the gnomes for their chickens.

Many of the plants must go so as to make room for the summer seedlings which are almost ready to plant out.

Chillies, capsicums and aubergines will be looking for space in our small garden.

 

Next step is to decide what else to add to the spinach for flavour and to add more nutrition.

Companions to cooking from the garden today were some freshly picked onions, heaps of chopped parsley and oregano (last week it was chervil, but I could have used bronze fennel or Russian tarragon, dill would have been great if we had it) and some chopped chives.

 

Mix all together with some fresh ricotta, fresh eggs, some rice crumbs, salt and pepper and a little grated pecorino cheese and use as a filling with filo pastry to bake delicious spinach and onion triangles.

 

Now all this takes a lot of time and energy to produce such wonderful fresh, healthy organic veggies.

BUT nowhere on this planet could you find a more delicious tasty treat.

The spinach and onions made a sweet silky, creamy spinach pate with a hint of oregano.

The left over filling had more eggs, seasonings, some milk and cream added.

This was spooned into a grease baking dish, sprinkled with paprika, pumpkin, sesame and sunflower seeds, a little pecorino cheese and then  baked at a lower oven temperature until set and golden. Yummy!

This is one of many of my own stories of PLANT IT, GROW IT, EAT IT.

Happy gardening everyone.