Shared Kitchen - Real food from scratch

Silverbeet Filo Pie

There are quite few steps to this pie, and although none of them are particularly difficult, you need to allow time so you don't get in a tizz!

Silverbeet – how to make the most of a backyard staple

A Kiwi gardener’s favourite – you can ignore it, and it just keeps on growing! Read how to make the most of it.

New Potatoes & Baby Peas

This is a simple but utterly delicious way to serve new potatoes and peas. It also makes a handful of peas go a long way.

Cucumber Salad

This bright, crunchy salad is a perfect foil to barbecued meats or rich dishes, and perks up simple dishes of steamed fish.

Traditional filo is tissue-thin and can be temperamental to work with. Speed is required to get it buttered or oiled, rolled and shaped before it becomes brittle and shatters into flakes. In the last decade or so I have noticed that the brand of filo I use is a tad thicker than previously, which does […]