You know that discount fridge at the front of Centre City New World? Yeah you do. Well I bought a tub of cottage cheese from there about 10-14 days ago that was due to expire within a few days of the purchase.
Like most foods bought in tubs, I tend to forget about them and they migrate to the back of the fridge. However, it was only a "best-before date'' that had elapsed, not a "use-by date'' so it was all good.
Quick food micro lesson.
Use-by dates: If surpassed, the food can no longer be guaranteed to be safe to consume and will probably cause illness if consumed beyond this date. For example chilled meats, bacon (yes I know it's a meat) unless frozen.
Best-before dates: These mean that the quality of the food (flavour, texture, appearance) may decline somewhat past this date, but in terms of food safety it is still fine to consume. For example, cheese, milk, cottage cheese and dips. These ones have a bit more leeway and if they don't smell too funky then eating them is totally OK.
The bacteria responsible for the funky smells (such as in milk) are usually safe to consume. The only thing stopping you is usually the negative sensory profile.
For my dissertation this year I am investigating milk spoilage and I have found that milk appears to be off far before the bacterial populations reach anywhere near ''technically" spoilt.
So I had a half-tub of cottage cheese that needed using, a few sheets of dry flaky filo pastry and a rogue packet of feta in my fridge. What a dilemma.
Back home, Mum often makes spinach and cheese pie, which is an adaptation of the Greek specialty spanakopita. It is a favourite of mine and since we don't have it very often it is definitely appreciated when it does make an appearance (unless you are my brother, who complains at the lack of meat).
The recipe calls for spinach.
When I went to look at fresh spinach it was outrageously pricey, but by a stoke of luck a lovely lady next to me reminded me that I could use frozen spinach instead. So to the freezer I went! I found a nice bag of frozen spinach leaf balls for $2 something. Dead cheap and it meant that I wouldn't be forced to cook something else spinachy later in the week to use the leftovers.
I made two of these in my Texan muffin pans. You can easily double or triple the quantities to suit your needs, but I find this is really quite a good recipe for those cooking alone or for two.
Individual spanakopita
Makes two Texan muffin-sized pies
3 sheets filo pastry (old, torn pastry works just fine)
100g cottage cheese (regular, not low fat)
60g feta cheese, crumbled
1 egg
3-4 mint leaves, finely chopped
3 balls of frozen spinach, defrosted and well squeezed to remove excess water, then chopped
1/2 onion, diced
1/4 tsp nutmeg
salt and pepper
cooking spray
Texan muffin pan
Heat the oven to 180degC on bake.
In a bowl, mix together the cottage cheese, feta, egg and mint.
Sauté the onion in a splash of oil until translucent then add the spinach and nutmeg and sauté until the spinach leaves are dry, but not dried out.
Leave to cool slightly then add the cottage cheese mixture before seasoning to taste.
Tear your filo into large squares (this is allowed to be rough so don't worry, I literally tore my sheets apart).
Lightly spray two muffin holes with cooking spray, then press one square into the bottom and up the sides of each. Spray again. Place over another layer, spray again, then a third layer.
Divide the filling between the two muffin holes.
Place another portion of filo over the top of each pie and form it around the filling. Spray with cooking spray then add another layer. Spray again then add the third and final layer. If you have more filo shreds lying around just layer them on top. Give the whole top one last final light spray with oil.
Bake for 20-25 minutes or until the filo is golden brown and crisp. Leave to cool in the pan for 10 minutes before removing with a knife and digging in.
Enjoy!
