40g plain flour
1 tsp baking powder
1 tsp garlic powder, or handful shredded herbs, lemon zest for flavour
1 medium egg, whisked
1 medium courgette, coarsely grated, moisture squeezed out through a sieve, using kitchen towel or a tea towel
Sea salt, black pepper
Olive oil for frying
This is more of an idea, than a recipe. You will need a cast iron griddle pan, if you want to get those grid lines on your veg. If not then try roasting the veg instead. If you're using large courgettes they will take a lot longer to cook.
Thursday mornings are a busy time for the volunteer and lead packers at our Leegate base as we ready hundreds of bags of organic veg for an afternoon pick-up. They’re also enjoyable ones. Since joining Lee Greens in late March shortly after lockdown, it’s been personally rewarding both to participate in a community activity but also to have a social experience.
Spanokopita is a Greek recipe - a filo pastry pie usually made with spinach. However, it works really well with many types of greens, which is just as well as we put them in your bags almost weekly.
At the beginning of lockdown in March, I followed Felicity Cloake's recipe, but made many changes, and here's how you can make a filo pastry pie with a variety of swaps!
You can find the original recipe for spanokopita here
If you have a pile of Lee Greens greens that really needs eating up, for example spinach, chard or kale, how about giving Ceri Jones' favourite pappardelle dish a try. Super simple, yet so tasty. This is a very versatile recipe, so feel free to vary it to your fancy.⠀ ⠀