An abundance of Ceylon spinach and lemons in the garden can only mean one thing: Sunday afternoon in the kitchen creating some yummy treats.
Ceylon spinach grows like crazy in my part of the world. In fact, in tends to take over and climbs up posts and any other plants next to it. When I look at the Ceylon spinach patch all I can see are dishes made from Ceylon spinach….stir fries, curries, bakes but mostly cheese and spinach triangles because these are my absolute fave.
They are super easy to make and the other thing that’s awesome about them is that you use puff pastry which I just love to use and even my fussiest eater, the 8 year old will have a nibble just because it’s puff pastry.
So out of necessity to use all that Ceylon spinach, I came up with a simple cheese and spinach triangle recipe.
All you need is
200g packet of feta
250g tub ricotta cheese
1 beaten egg
Handful of parmesan cheese
Any herbs you might like to add plus salt and pepper
3 sheets puff pastry
And of course, Ceylon spinach.
As you can see, I haven’t specified quantities on the spinach. This is because I just grab as much out of the garden as I think I will need. Strangely enough it seems to work out. But if you had to pin me down, I use enough that will loosely fit into a salad spinner.
Mix the feta, ricotta, parmesan and egg together.
Shred the Ceylon spinach, a bit of sappy juice will come out of it. I’ll just throw the whole lot of it with the cheese mixture. Add any herbs if you like. Sometimes, I’ll add finely chopped fresh oregano if I have it in the garden. Mix it all together and add salt and pepper.
When I first made this, I didn’t add any salt because I thought the feta would add enough saltiness but this wasn’t the case. I always add salt now.
Cut your puff pastry sheets into half vertically then half horizontally. You should have four squares.
Dollop a big heaped tablespoon of the mixture into the middle of a square and make a triangle.
Brush the tops with milk and sprinkle sesame seeds on top.
Out of the mixture, I get 12 triangles. If I want to make 16, I’ll just add less filling to the triangles.
I cook these in a preheated 200 degree oven for 20mins. My oven is a little bit dodgy though. You might want to have a look at them at the 15 mins mark. You can tell when they are ready when they are puffed up and golden brown.
The other thing I like to make with this mixture is a cheese and spinach bake. I use mountain bread wraps and layer the mixture with the wraps in a baking dish. You could also add tomatoes to the layers. Top with a mixture of breadcrumbs and parmesan cheese.
The lemon tree was being quite fruitful 🙂 So lemon potatoes it was.
Cut up 8 potatoes, I use chats, into chunks.
Parboil for about 15mins.
In the dish you will put the spuds in, mix equal parts of olive oil and lemon. This time around I used just over ¼ cup of both. To this, add one heaped teaspoon of dried oregano.
Add the potatoes, mix and sprinkle some salt and pepper over them.
Bake 180 degrees for 40mins.
These are great served up with lamb. We ended up having the triangles, potatoes and lamb rump steaks and salad for dinner. We called it our Greek feast in the middle of a small Qld country town.
To the salad, I added some sunflower petals. Although most of our sunflowers were flattened by recent wild weather, some did survive. I thought I would make a ‘cheerful’ salad so in went some vibrant yellow petals.
Lastly, I pulled up my carrots that I was worried about. We have had a bit, well, a lot of rain so the earth around here has been quite waterlogged. I was concerned that they were going to rot in the ground as that’s what happened to my beetroots in the 2011 floods.
There wasn’t much there but enough to make a carrot cashew dip.
To my carrots, I added two handfuls of cashews and a splash of olive oil. It was whizzed up in the food processor. Next time round, I would only add one handful of cashews as I found with two that I didn’t quite get the full earthy hit of the carrot, which is what I love and I’ll swap normal olive oil with a chilli infused one.
I heaped it on top of a cruskit as well as eating heaped teaspoons out of the bowl. Be warned it is actually quite rich…must be all those cashews. I stayed full for hours 🙂
Lemon butter was next on the agenda. However, after all that dip, I felt content to relax on the couch with the kids. Those lemons will get used up though in a really simple way, I will add half a lemon to some warm water and have a glass of that at morning. Lemon butter can wait just a bit longer.
So, these were just a few of the ways I used what was growing in my garden. We would love to hear some of yours!
Love to read more about delicious ways to use your garden harvest? Check out this awesome blog The Witches Kitchen by Linda Woodrow.