Roast fennel spanokopitta
	Serves 6 The cous cous salad on the top is an optional extra. It is simply cous cous mixed with a red onion marmalade and fresh herbs. Sometimes I top the filo with a parsnip 'nest' made by frying parsnip shavings.		aubergine schnitzel paneer tikka massala fennel spanokopitta pumpkin pie griddled veg focaccia thai style laksa

	The fillings Olive oil 6 large heads of fennel 2 Kg (4lb) spinach olive oil 1 diced onion 3 cloves garlic ½ bunch mint ½ bunch coriander juice of 2 lemons salt and pepper 300g (11oz) feta cheese	First cut the fennel in half, brush with plenty of olive oil and and place them in a roasting tray. Cover with aluminium foil and and roast for about two hours in a hot oven until the fennel are completely cooked through. Cool. Fry the onion and garlic until soft and transparent. Add the spinach and the herbs and cook for about 10 minutes. Drain in a colander, put it back in the pan (but not the heat) and add the remaining ingredients.
	How to make the filo's	Brush 1 sheet of filo pastry with olive oil and place another one on top. Push the filo into a round mould (a pastry cutter will do) and half fill first with the fennel filling and then finish with the spinach filling. Fold over the edges of the filo to seal the spanokopitta and push down firmly so it assumes the shape of the cutter. Unmould, brush with more oil and place on a baking tray. Cook the filo's just before serving. They will take about 30 minutes. Always bake the filo's to order.
	Red pepper sauce 50g (2oz) butter A dash of olive oil 1 onion 2 carrots 3 stix celery 3 leeks 4 cloves garlic 6 small red peppers 1 glass red wine 500ml (1 pint) tomto sauce or passata 1 litre(2 pints) veg stock 1 glass of cream salt and pepper	Sweat the root vegetables and the peppers in the oil and butter until soft and browning. Take your time! The secret to this sauce is the slow development of the flavours by caramelisation. Add the paprika and cook for 1 minute. Deglaze with the wine and add the stock and tomato sauce. Add the cream and simmer the sauce for about 40 minutes. Season and then puree in a blender until very fine.
	home | quick and easy | professional | dinner party | recipe share | cooking course