LIVE LIFE | EAT WELL | TRAVEL FAR
A classic, a dipper, a drizzler, a spreader - one of my go-to favourites for wraps, grilled meats or even use to dollop on top of a spicy curry. This Tzatziki recipe is quick, it’s simple and it is probably going to be better than the one you buy from the shops!
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RECIPE DEVELOPED FOR LEGGO’S
Twist up your classic breakfast scrambled eggs with this Greek inspired Strapatsada.
It is quick, easy and adds a nice kick to the morning routine.
Serves 1-2
Cook 15mins
1 tbs butter
1/2 jar Leggo's Gourmet Tomato & Adelaide Hills Chardonnay Pasta Sauce 390g
5 whole eggs, whisked
Extra virgin olive oil, to dress
Parsley, finely chopped, to garnish
Dill, finely chopped, to garnish
Wedge of lemon, to serve
Feta, crumbled, to serve
Fresh bread or crusty toast, to serve
Step 1. Place a medium fry pan or skillet over a medium high heat. Add butter and then the Leggo’s Gourmet Tomato & Adelaide Hills Chardonnay Pasta sauce. Now you want to cook this for 5-10mins to reduce nicely, thicken slightly and really enhance those flavours.
Step 2. Reduce the heat slightly and add the eggs, stir through the sauce until fully incorporated and keep stirring until eggs have just set.
Step 3. To serve, dish out on plates, top a drizzle of olive oil, add herbs and cheese to your liking and eat with fresh or crusty bread!
2 bunches English spinach, roots removed, rinsed, roughly chopped
1 tbs sea salt
1 bunch coriander, roughly chopped
Palak Sauce (recipe here)
1 egg
200g Paneer, crumbled
1 packet filo pastry
4tbs butter, melted
Cumin seeds, to garnish
Step 1. Preheat oven to 200C. Toss chopped spinach with sea salt and combine well. Place in a colender over a bowl and allow to sit for 10-15mins. This begins the process of removing some of the moisture from the spinach. Place in a tea towel and then wring out as best as you can to try and get as much water out as possible (check the video, it’s not as easy as it looks!!!)
Step 2. Mix together the spinach, coriander, palak sauce (see recipe here), the egg and the paneer. Give it a good going over so that it is well incorporated.
Step 3. On a baking tray, begin laying out sheets of filo, be sure to cover the filo sheets you are not using with a damp cloth and butter between each of the layers. I used the whole packet of filo for this pie, so half the layers on the bottom and then half for the lid. Once you get the bottom layers down top with the spinach mix ensuring you leave a good border.
Step 4. Repeat the layering process with the lid and then give a final brush of butter and garnish with cumin seeds, then into the oven for 20 mins or until golden and crispy!
WATCH RECIPE HERE 👇
