Tag Archives: egg

Lola loves… Easy spinach and ricotta pie

What you will need:
1x red onion, finely chopped
2x garlic cloves, crushed
250g spinach
250g (or one pot) ricotta
1x tsp nutmeg
Salt and pepper to taste
The special ingredient: choose from 1/2 pack feta, 3x hard boiled eggs or blue cheese to taste
Filo pastry
Cake tin (one with a removable base is best)
Olive oil spray (I used the spray device from Fry Light on a bottle of real oil)

Fry the diced onion and crushed garlic until the onion has softened. Add 250g of spinach to the pan and cook until it has wilted, then squeeze to drain it.

Mix in a pot of ricotta (about 250g or the same weight as the spinach). Add a teaspoon of nutmeg, a pinch of salt and a very generous grating of black pepper.

At this point you can add you special added ingredient. I chose half a pack feta  but hard-boiled eggs or a smaller amount of blue cheese would also work. Mix it well.

Next, spray oil on both sides of each sheet of filo (I used four), gently line the cake tin with them at a variety of angles, leaving the excess to hang over the sides. Whack your mix in and pile the excess filo on top allowing it to create peaks and folds that will crisp.

Cook for about 30 minutes at 180 degrees.

Lola loves… Homemade Easter eggs. Yum!

So we’re all on pre-summer diets, I know, but it’s a globally recognised fact that festive treats DO NOT count against any diet, ever. And yes, that includes a huge chunk of birthday cake, even when it isn’t your birthday, and it also includes these yummy Easter treats!

When I found some great egg moulds for a few quid I realised they would be a much cheaper, more personal, and more fun way of giving gifts at Easter – something I usually only do for the nearest and dearest as Easter eggs are pretty over-priced, particularly for what you get!

I made these using white, milk and dark chocolate. At just 30p for a large bar of supermarket own-brand chocolate I could afford to get carried away, I made nine in total and used all three types of chocolate on each egg.

I had creative intentions of filling each one with a personalised gift, but then it became both expensive and a headache, so I stuck to a mix of mini chocolate eggs and chewy sweets.

Tips to make a choccy Easter egg:
Melt chocolate in a saucepan, sat over another one filled with boiling water. You could use a microwave, though I find the saucepan trick allows you to keep an eye on the chocolate and catch it before it burns.

Once melted simply pour the chocolate into the mould and move the mould around in circles so the chocolate covers it entirely. You may need to use the back of a teaspoon to make sure all the surface area is covered. Make sure you get right up to the side otherwise the two halves won’t meet properly!

Put the mould in the freezer so the chocolate sets quickly and doesn’t all gather in a pool at the bottom, which it has a tendency to do.

Once it is set, cover it again with white chocolate, set that and garnished with dark chocolate. I used the dark choc to thicken the sides. (A practice run showed me that thin sides equal broken eggs, which sadly I had to eat myself. Poor me.)

Once set, carefully pop them out of the moulds, fill one half with treats and melt more chocolate (which you can use for the next batch if you want). Use a little bit of the chocolate to ‘glue’ the two halves together, I painted it on with the end of a kebab stick. Be careful at this stage as the hot melted chocolate may melt the thin sides of the egg.

I wrapped them in clear cellophane and tied them with different coloured bows to indicate who they’re for and what mix of chocolate is in each.

And yes, one of those nine is for me. And no, it absolutely doesn’t count!


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