Recipes

Skip the tart pans to fast-forward this Greek-inspired dinner that's ready in just 15 minutes.

Ingredients (serves 4)

• 2 packets of baby spinach, trimmed, leaves chopped
• 2 tbs olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 4 sheets shortcrust pastry, thawed
• 100g marinated feta (see note), drained, crumbled
• 16 pitted kalamata olives
• 1 tbs pine nuts
• 1 egg, beaten

Method

1. Preheat the oven to 180°C and line 2 trays with baking paper. Trim spinach stalks, and wash and chop the leaves. Shake off excess water and set aside.
2. Heat oil in a frypan over medium-high heat. Add onion and cook, stirring, for 2-3 minutes until softened. Transfer to a bowl. Add spinach and garlic to the pan and cook, stirring, for 2-3 minutes or until the spinach has just wilted. Transfer to a sieve and press spinach against the sides to remove excess water. Cool.
3. Cut a 22cm circle from each pastry sheet and place on trays. Spread spinach in the centre of each pastry circle, leaving a 2.5cm border. Sprinkle with the feta, then scatter over the onion mixture, olives and pine nuts. Fold the pastry border in over the filling, overlapping as you go to form a neat ring. Brush the edges of the pastry with beaten egg, then bake for 10-12 minutes until the tarts are golden and cooked through. Serve warm, with green salad if desired.

Preparation Time

10 minutes

Cooking Time

90 minutes

Ingredients (serves 4)

• 4 lamb shanks
• Salt & freshly ground black pepper
• 21 tbs olive oil
• 1 red onion, halved and cut into 8 wedges
• 5 whole cloves garlic, peeled
• 2 carrots, roughly chopped
• 2 tsp rosemary leaves
• 2 x 400g cans Italian tomatoes, crushed
• 300ml water
• 1/2 cup (125ml) red wine
• 400g can cannellini beans, drained and rinsed

Method

1. Season lamb shanks with salt and pepper. Heat oil in a large heavy based pan. Brown lamb shanks two at a time for 2 mins, transfer to a plate. Saute onion, garlic and carrot for 3-4 mins.
2. Return shanks to pan. Add rosemary, tomatoes, water and red wine. Cover and simmer over a medium-low heat for 30 minutes. Remove lid, simmer for a further 1-1 1/2 hours until the lamb is tender. Add beans, warm through and serve with mashed potato or polenta.

Ingredients (serves 4)

• 2 tbs vegetable oil
• 2 onions, cut into wedges
• 2 tbs curry powder
• 750g potatoes
• 500g pumpkin, peeled, chopped
• 200g Barambah natural yoghurt
• 1/2 cup (125ml) water
• 400g can chickpeas, rinsed, drained
• 150g pkt baby spinach leaves

Method

1. Heat 2 tbs vegetable oil in a saucepan over a medium heat. Add 2 onions, cut into wedges and 2 tbs curry powder. Cook for 2-3 minutes or until softens slightly.
2. Add 750g potatoes and 500g pumpkin, peeled, chopped. Cook, covered, 15 minutes. Stir through 200g natural yoghurt with 1/2 cup (125ml) water and 400g can chickpeas, rinsed, drained. Cook for 15 minutes.
3. Add 150g pkt baby spinach leaves, cook, covered, 2-3 minutes. Season. Scatter with extra curry leaves. Serve with extra yoghurt and pappadums.