We are very excited to have a selection of Bio Inside snap frozen vegetables available in our Kilbirnie, Wellington, Mt Eden, Johnsonville and Kapiti stores (coming VERY soon to Lower Hutt as well).
Only recently introduced to New Zealand, these seriously tasty veges are 100% certified organic - meaning you can serve up healthy, organic goodness all year round! The Bio Inside veges are taken directly from the field to be deep-frozen; preserving all of their nutrients and flavour. We are stocking the spinach, baby carrots, whole green beans, corn and peas.
We love to sauté the brussels sprouts up with garlic and shallots in a little olive oil and have been adding the corn to casseroles and stews in the crockpot for colour and flavour. The beans and carrots taste awesome in stir-fries! Or if you're looking for a spinach-inspired dinner idea, why not try a spinach and feta pie?
Bio Inside Spinach Leaf and Feta Pie
1 bag Bio Inside spinach leaf, de-frosted
Approximately 400g block of feta (either goat or cow)
5 organic, free-range eggs
50g cheddar cheese
1 tsp dried oregano
Zest of 1/2 a lemon
1/2 tsp cayenne petpper
1/2 tsp nutmeg
Pre-heat your oven to 200 degrees. Sauté the pine nuts lightly until they have a golden brown colour. In a large mixing bowl, whisk the eggs. Gently squeeze any moisture out of the spinach before adding to the egg mix. Crumble the feta and add that to the mix as well, along with the grated cheddar cheese, oregano, cayenne, zest and nutmeg. Season the mix with salt and pepper. Take a sheet of the pastry and brush with butter before laying it in a deep pie dish. Repeat this with approximately seven more sheets of filo pastry. Gently pour the egg and spinach mix onto the pastry, then fold over the sides of the pastry over the top of the mix and add a few more layers of filo pastry on top as well. Bake for around 25 minutes until golden brown and the centre is firm. Can be served warm or cold.