Flaxseed & walnut banana bread
A tender banana loaf where flax replaces half the butter; toast slices for breakfast all week.
Tofu, spinach & feta filo pie with dill
A crisp, golden filo pie filled with wilted spinach, crumbled tofu and feta, dill, lemon zest and a little nutmeg, finished with sesame seeds.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 180°C fan. Wilt the spinach in a large pan with a splash of water, 2-3 minutes; drain, cool, squeeze very dry and roughly chop.
- Step 2
Fry the spring onions and garlic in 1 tbsp oil for 2 minutes. Tip into a bowl with the spinach, tofu, feta, eggs, flaxseed, dill, lemon zest, nutmeg and pepper; mix.
- Step 3
Brush a 20x30cm tin with oil. Lay in 4 filo sheets, brushing each with oil and letting the edges overhang the sides. Spoon in the filling and level.
- Step 4
Fold the overhang in over the filling. Brush the last 2 sheets with oil, scrunch loosely on top, scatter with sesame seeds and score into 4.
- Step 5
Bake 35-40 minutes until deep golden and set in the middle. Rest 10 minutes before cutting.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 595 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 43g |
| – of which sugars | 2g |
| Fibre | 6g |
| Fat | 32g |
| – of which saturates | 9g |
| – of which omega-3 | 1.2g |
| Calcium | 450mg |
| Iron | 6mg |
| Salt | 1.4g |
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