English Spinach - Certified Organic

A bunch of certified organic English spinach with big, deep green leaves and a sweet, nutty flavour.

Spinach grows happily through the mild Northern Rivers winter and into spring, so it's at its best right now.

It cooks down in seconds, so it's an easy way to get more greens into the week.

In the kitchen

• Wilted into eggs, pasta or curries
• Blanched and dressed with sesame and soy
• Cooked into a spinach and feta pie
• Stirred through soups at the end

How to prepare

Wash in a sink of cold water, lifting the leaves out so the grit stays behind. Trim the thick stems.

Spring recipe: Spinach and feta pie

Wilt a bunch of spinach, squeeze out the water and chop. Mix with feta, ricotta, eggs, spring onion, dill and lemon zest. Layer between sheets of buttered filo and bake at 180°C for 40 minutes until golden.

How to store

Keep it unwashed in a bag in the crisper and use within a few days. Wash it well before cooking, as the leaves can hold a bit of soil.

Sold by the bunch.