When you have an abundance of the below Dear Reader there is only one thing for it….
The Spinach Pie
Make some pastry and bake it blind. Steam as much spinach as you can get your mitts on (it reduces down to almost nothing regardless of how much you think you have) and fry some spring onions. Now this part is where it’s pretty much up to yourself – there are no hard and fast ‘measuring’ rules. Crumble an amount of feta, some cottage cheese, the egg or eggs and enough cream (of any description) to make the mixture sloppy into a bowl and add the spinach and onions. Add lots of pepper and an obscene amount of dill, pop into the pastry case and bake in a hottish oven for about forty minutes. Bloody marvellous. I come from the Nigel Slater school of cookery in that I am happy to make the most of what is lurking in the fridge, so in theory you could substitute the feta for another sort of cheese if you wished and one egg will do if that’s all you’ve got. You should eat it when it’s cooled a little from the oven and then (assuming there’s any left) have it cold with salad for lunch the next day….