Wednesday, 19 July 2017

What I ate: Feta & spinach puffs and Halloumi Kebabs


The second I got back to my uni house in Leeds (well, after laying on the floor panting. It’s far too hot to drag a suitcase up hills) I planned out my meals for the week. Knowing all the good food waiting in my future is a good way to raise my spirits and makes me feel at home!

During the summer I really like having a load of pre made salads/mixes/bites in the fridge to pick at during the day and put together for meals. Usually that involves a big pork pie that I segment out for each meal, but I’m trying to cut down on pork pies again. However, that pastry taste and texture would be missed, so I thought why not make something else of my own.

I’m not trying to convince you that feta and spinach puffs are a direct vegetarian alternative to pork pies, but they hit the spot in similar enough ways. Pastry & feta: filling, caramelised onion: sweetness. 

And another element I like to keep in the fridge is leftover kebabs. Not the scary kind from takeaways, the chopped up, seasoned and grilled kind. I decided to keep the meatless theme and go for halloumi, bell pepper and onion, which would top salads nicely & add some substance!

Together, these took about an hour. Read on for the recipes!

Leftover Kebabs:



  • 1 pack of Hallouimi 
  • 1 Bell pepper 
  • 1 small-medium onion
  • [extra ideas: 1 courgette, diced chicken/lamb] 
  • Black pepper/fajita seasoning/a marinade of your choice
  • Kebab sticks - wilkos do packs of 4 metal ones for like £2!


1. Chop your ingredients into similar sized squares and apply to the kebab, alternating each ingredient. You want the ingredients to flavour each other. They can touch, but don’t pack them too tight or they won’t cook well in the middle. Once done, sprinkle seasoning (to taste) over each kebab, covering each side evenly.

2. You can either barbecue or grill your kebabs. I rested mine on the edges of a foil lined baking tray, so the kebabs were suspended. Some of the halloumi is likely to get soft and fall off, so if the tray is lined it will still cook nicely and be edible!

3. Grill until the tips blacken, take out to turn, and repeat until you’re satisfied everything is cooked. Be particularly careful if adding meat by chopping off a piece to make sure the centre is cooked. 

4. Store in tupperware the fridge and use to top salads/add to pasta dishes that week!

Puffs:



  • Pre-made puff pastry 
  • 1 bag of spinach 
  • 1 pack of feta 
  • 1 onion 
  • 1-2 garlic cloves 
  • (nutmeg)
  • black pepper
  • (lemon juice)


1. You don’t have to do this step, but I wanted caramelised onions in the parcels. Chop your onion in half, and then into thin [5mm] strips. Fry with oil or butter on a medium heat, and cover with a lid for up to 10 minutes, stir, add a small spoonful of sugar, then stir and cover again. Keep checking on them until they’re soft and browned. Remove from the heat and put to the side. 

2. You can use the same pan for the spinach mix. Crush the garlic and fry it off in the pan. Add the bag of spinach, maybe a little at a time until they wilt down and free up space. Add black pepper and a little nutmeg (to taste). When completely wilted, remove from the heat and stir in the roughly chopped/crumbled spinach. Add a little lemon juice to taste. 

3. Pre heat the oven. 

4. Flour a clean surface and roll out the puff pastry slightly with a floured rolling pin. Cut into fairly large squares of 3-4 inches. Mine were all slightly different sizes which resulted in different shaped parcels! Only the proper squares will fold diagonally into nice triangles, but you can fold more rectangular pieces in half.


5. When the mixture has mostly cooled, spoon it onto one half of each pastry piece, leaving room around the edges to seal. Consider how each piece will need to fold. You can easily nudge the mixture around if you go wrong though! I ended up mixing the caramelised onion into the spinach & feta, however It would be nice to spoon the onion on top of the filling, creating layered flavour. 

6. With your fingers and lukewarm water, rub a little water along the edges of the pastry. Fold each pastry down the middle, over the filling. To seal, use a fork to press the top pastry layer into the bottom, creating a nice edging. To decorate you can poke little holes in the top or place a slice of onion.

7. Bake for 20 minutes, making sure to check them periodically. Remove when golden on the edges and top.

8. When cooled, place in tupperware or wrap individually in foil.


I hoped you liked the post! I'm going to make an effort to do more of these "What I ate" posts as I do get a lot of messages asking for recipes of the things I make & show on Instastories. Do let me know if you make these & how you get on!! 



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9 comments

  1. Your photography is ridiculously good!! xx

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    1. Aw thanks very much!! I love taking photos of food x

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  2. I was really hoping that you would make a post about these! The halloumi kebabs look amazing and I'm soooo inspired now for when I get back to uni!

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    1. Yay! Fingers crossed I can do these quite regularly :) Definitely try them, they're so easy and a great thing to have in the fridge! x

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  3. Those spinach and feta puff look so good! How many does your recipe make? Thanks x

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    1. I was kind of limited with the pre made pastry, but ended up with 6 which is great for me on my own! :) I should add that to the post ahah x

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  4. Baking easy and we can learn in some time. Through this assignment writing service uk we can know the timing of the oven because timing of baking is important to made the best food. Now we can make the all type of cookies in home.

    ReplyDelete

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