Spinach pie

This recipe will make two pies which is great - one for now, one for a friend or the freezer.  Great for a side dish too.

Ingredients
2 pkts chopped frozen spinach – (thawed and drained)
1 cup partly cooked rice
1 large onion chopped finely
250g grated tasty cheese
250g ricotta cheese
250g fetta cheese (mashed)
6 beaten eggs
4 sheets of puff pastry

Method
Grease 2 pie plates (23 cm). Blind bake puff pastry on bottom on pie plates.
Mix all ingredients well and divide between pie plates. Put pastry on top, glaze with egg or milk.
Bake in moderate oven for 20-25 min, if pastry browns too much cover with foil, and bake a further 20 min.

Thanks to my old boss Gabriel for this one.  

Roast Vegie Lasagne

Ingredients

Preferred vegies - I use zucchini, eggplant, capsicum and pumpkin
Lasagne sheets
Béchamel sauce
Tomato puree or ready to use pasta sauce
1 can chopped tomatos
Parmesan cheese
Mozzerella cheese

Lasagne method

Roast your vegies in the oven.

Add canned tomato to tomato puree or pasta sauce.

First layer - tomato puree, then lasagne sheets, then a vegie layer, then béchamel sauce. Continue until last layer which should be lasagne sheets, then tomoto puree, then mozzarella and parmesan cheese.

Bake until it looks pretty ;)

Béchamel sauce recipe

Ingredients

50g butter
50g flour
1lt Milk
Parmesan cheese
Salt & Pepper

Béchamel sauce method

Melt butter in saucepan; add flour and mix to form a paste. Add milk and stir continuously until sauce thickens. When thick enough, add cheese and salt and pepper to taste.