Ingredients
- 1.5 Tbsp Olive Oil
- 6 sheets of Filo Pastry
- 500g Spinach
- 200g Carrots (Peeled and Grated)
- 28g Parsley (Chopped)
- 1 tsp Dried Oregano
- 50g Pine Nuts
- 150g Feta (Crumbled)
- 3 eggs (Lightly Beaten)
Vegetable
Roast Chicken & Root Vegetable Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 onion (finely chopped)
- 800g of left over carrots, parsnips and potatoes
- 2 garlic cloves
- 7.5g fresh thyme
- 1l chicken stock
- 300g roast chicken
- juice of 1 lemon
- 4 Tbsp creme fraiche
The Crockford Cookbook 