Instructions

1. Heat oil in a large frying pan over a med-high heat. 
2. Add onion and cook until soft. 
3. Roughly shred the spinach and add to onion. 
4. Cook until just wilted. Remove from heat and cool. 
5. Fold through dill, feta, tasty cheese, nutmeg and eggs. 
6. Season to taste with salt and pepper. 
7. Preheat oven to 180 degrees C. 
8. Lightly brush a 26cm x 16cm x 3 cm deep dish with melted butter. 
9. Line prepared tin with pastry. Spoon spinach mixture into pastry base. 
10. Prepare remaining sheets of filo pastry. Lay over spinach filling. Trim edges and brush top of pie with remaining butter. 
11. Bake for 40 minutes or until golden and baked through. 

Instructions

1. Preheat oven to 220C.
2. Slice zucchinis thinly lengthways (or matchsticks).
3. Place in a bowl adding 1/4 of the oil and season to taste with salt and pepper.
4. Heat pan over high heat.
5. Cook zucchini for 2 minutes each side or until charred but not quite cooked through.
6. Transfer to a roasting pan.
7. Crumble fetta into a bowl adding currants, garlic, breadcrumbs and chopped basil. Season.
8. Scatter tomatoes and fetta mixture over zucchini.
9. Tear prosciutto slices in half and add to vegetables.
10. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened.
11. Scatter vegetable mixture with bocconcini and extra basil.

Instructions

1. Preheat oven at 180°c.
2. Spray oil a grill and preheat to medium.
3. Lightly grease casserole type dish and line with baking paper.
4. In a bowl, combine zucchini, pumpkin and capsicum.
5. Add olive oil and toss well to coat.
6. Chargrill vegetables for 4-5 minutes each side until golden and tender.
7. Chop vegetables coarsely and put in casserole dish. Top with spinach.
8. In a jug, whisk together the eggs and cream. Season to taste.
9. Pour over the vegetables to cover. Sprinkle with fetta.
10. Place frittatas in oven and bake for 15-20 minutes until firm.

Instructions

1. Heal oil, cooking chicken until brown, add milk, water and bring to the boil.
2. Add contents of pasta packet to chicken mixture and continue boiling.
3. Lower heat, simmer gently for 10 minutes.
4. Add zucchini and tomatoes, simmer for 2 minutes

Serve with chopped cashews.

Instructions

1. Cook pasta according to packet instructions.
2. Combine garlic, tomatoes, oil, basil and bocconcini. Season.
3. Drain pasta and add thawed peas as well as tomato mixture to same pan.
4. Heat for 3 minutes or until warm.

Instructions

1. Preheat oven to 180C.
2. Season chicken and potatoes.
3. Arrange the chicken and potatoes in a roasting dish.
4. Empty tomatoes over, sprinkle with coriander and sugar.
5. Bake in the oven for approximately 30 minutes or until potatoes are cooked.

Serve with a simple green side salad.