Autumn is usually the time when I make Spanakopita (Greek Spinach Pie) and I think it is because after finally lifting my cooks' head from the glut of zucchinis I realise that the English spinach and silverbeet is galloping away to luxuriant proportions.
After soaking and washing thoroughly allowing all the ladybirds to escape, I make full use of my food processor and chop it finely along with onion and garlic. I sweat all this in just lemon juice.
Once cooled I add a couple of eggs and instead of ricotta and cottage cheese I usually use a mashed block of firm tofu and maybe a cup of cheddar or some feta cubes.
I find this is a great protein/iron/calcium/folic acid boosting meal with much less fat than you think.
I bake my mix in a filo pastry pie and sprinkle with poppy seeds.
Instead of brushing the pastry layers with butter, I find it easier to use a spray oil.
I'm all for big impact, easy make, little mess.
When the children were little this was the best recipe for feeding them spinach and tofu,
smiles all round.