I always lust after images of spinach and cheese pastries, whether it’s a Greek spanakopita, or middle eastern ‘fatayer’, or Turkish ‘borek’, or any kind of version; I’m not a big pastry eater though. So, I look for other ways to create these pies or pastries, utilising the lovely flavours of the filling in other ways…
Which is how this aubergine-lined creation came to life.
It all began with some oven roasted aubergine slices..
And when I finally stopped myself from scoffing them all, I used them to line my dish, then topped the slices with half of this mixture of baby spinach leaves, crumbled feta, chopped fresh mozzarella, chopped chives, dill & parsley, and a sprinkle of nutmeg and two eggs…
Then placed the remaining slices of aubergine over the top. If I hadn’t eaten so many, I could have formed a better top!
I then topped this with grated hard goats cheese and baked until it looked like this..
Oh yes 😀😀😀😀😀 I rarely have this much cheese, but when I do, it’s a joy!!!
The ‘pie’ held together when I cut into it and created a very lovely meal..
At the same time time I went authentic and made a filo pastry version too, layering three sheets of filo pastry for the base, and folding the edges over the top..
Which I baked until it looked like this..
Another winner..although I preferred the aubergine lined version myself.
The next day I removed any soggy pastry and chopped up the reminds of both dishes, then threw it all in a pan with some coconut oil and tomatoes and created a whole new dish for my lunch..
Now that was tasty!!!! And very filling!!!
I enjoyed my little venture into cheese overload…that will do for now though I think…! It all tasted great though 😀