mini spinach pies with rosemary, lemon, pine nuts & feta

Good morning from the comfy old blogging ground of my bed, complete with second cup of tea. Today’s recipe is one I put together for Dish magazine, perfect for summer drinks parties, picnics, lunch – whatever really – they are gorgeous little pastry parcels filled with iron-rich spinach, salty feta, nubbly pine nuts and sweet currants, with a little kick from spices and fresh, enlivening rosemary. I like them dipped in tomato chutney, but they would be equally good with Greek yoghurt spiked with garlic and lemon. Anyhoo – a tasty, satisfying but still summery vego option 🙂 (Actually they would also be bloody good in winter).

Well the start of the year has been a flurry of activity, and consequently my body is telling me to slow the hell down with four migraines in a row (mostly the arcing eye shimmers and less headache). Blergh. So alright then NO exercise today, not even a walk…but I do have a shoot for Fairfax to get done and one for the book to do, so it’s not exactly total rest for the wicked. I am so excited at how the book preparation is going, the response from everyone I have shown the concept to so far has been incredibly generous and encouraging, so now it’s just up to me to make it happen. Meanwhile Rich is still here for a wee while yet, so I continue to have his wry smile and teasing banter to enjoy along with NBA instruction, comedy discussion and his excellent taste in music. Over in Melbourne Henry has had his first taste of recognition for his incredible design aesthetic with a feature in NZ House & Garden on-line at Stuff which you can see here. I am so proud of him, and excited too – I know he is going to be a massive success, this is just an early indication of a super-exciting future! Right – enough from me – time to get up and gently and calmly get cracking. Haha – yeah right.