Mama’s spinach pie
SERVES 8
In her heartfelt memoir of food, love and self- discovery, avid cook and author, Charlotte Ree, takes us along her journey of learning to cook in the wake of a divorce that left her feeling unsure of who she was and what she wanted at a time when the whole world was turned upside down. This month Charlotte shares a very special recipe with The Weekly.
“This is the recipe for my mama’s spinach pie. The pie I baked to feel like I was home. The pie that with every mouthful made me feel like my mama was holding me, feeding me, healing me.
“There’re a few key things she swears by, and that’s using silverbeet instead of spinach (and yes, we still call it spinach pie), Dodoni feta (she says it’s the saltiest) and Antoniou fillo pastry (which you can find in the fridge of your supermarket).”
Denne historien er fra July 2023-utgaven av The Australian Women's Weekly.
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Denne historien er fra July 2023-utgaven av The Australian Women's Weekly.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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