Kitchen Operas

Reader Sarina inspired me to come up with a vegan version of Spanakopita. I used coconut oil and a baked almond feta. And it’s totally worth making!!

One of my absolute favourite foods is Spanakopita — you know, the lovely Greek spinach pastry wrapped in phyllo dough.  Now I love everything to do with spinach, but somehow the flaky pastry/spinach combo is my favourite.  (And to Sarina, I promise I’m working on a vegan version for you, hopefully for October’s Vegan Month […]

I ended up with leftover potato filling from August’s Potato & Cottage Cheese Pierogi, and was struck with inspiration: extra potato filling should be wrapped in phyllo and baked as an appetizer! The easiest phyllo wrapping that I do is the method I use to create my Moroccan Baklava Snake: I use two sheets of […]

Ohhhh, I am really loving all of these Spring greens making their way into my kitchen!  Stinging nettle greens are back (you can read about my first experience with the scary beasts), and I wanted to try them in a little lemony pastry bite.  As I couldn’t spend the whole afternoon in the kitchen, I […]