I almost bought filo pastry for the first time in decades today … must be winter?
In days of yore I would use it for two ‘fall back’ recipes
- spinach and feta pie with cooked brown rice from the fridge to bulk it up,
- or a strudel with apple (chunks + some cooked down to a thick sauce ), add cinnamon, lemon juice, raisins and a bit of brown sugar - served hot from the oven with cream.
..The house would smell very good with all that crisping butter and spice and the apples .….….
How come I never used cardamon …. Or grapes?
oooooh and it must be centuries since I ate a baked apple!
Thank you for the inspirations!
.….….
