One of my favourite times of the year is Christmas Eve here in Australia. I'm always in the kitchen making whatever last minute addition to the family lunch we have - this year at my cousin's house, last year at my Aunties, our second Christmas without my father.

Jamie for once has stopped doing DIY and he did the wrapping of little Ned's presents - Hot Wheels - whilst I cranked the tunes and made spanokopita. He also did a tip run and stopped past a mates, bringing us back a small gift from them for being their constant Land Rover mechanic - a lovely honey nectar.

I cranked up the Rolling Stones. I was brought up on them, so they feel Christmassy to me. I had a little cry thinking of Dad but shook it off fast. I'd already had an ocean swim so my mood was better than yesterday finding out my surfing days might be over for a while. So, yeah. I can do tunes, cook, and wriggle my hips round my new kitchen just fine.

My spanokopita is freaking amazing, even if I do say so myself. It's adapted from my own head and inspired a little by the Recipe Tin Eats recipe on line - the pinch of cayenne and parmesan betweeen the sheets (sounds kinky) is her touch.

This was the first time I'd made it with leeks though. I thought it's make it a little different and not just bog standard ricotta and spinach. Spanokopita is a LOT more than that!

For two big trays, I used a big bunch of kale, a big bunch of silverbeet, and three bunches of spinach, finely chopped and steamed. Sounds a LOT but seriously they wilt down tons. Then the greens have to be sqqqqqueeeeezed to get as much water out as you can. Meanwhile, some stupid singing a'la Mick Jagger and Ghost Dad.

Well the preacher kept right on saying that all I had to do was send
Ten dollars to the Church of the Sacred Bleeding Heart of Jesus
Located somewhere in Los Angeles, California
And next week they'd say my prayer on the radio
And all my dreams would come true
So I did, the next week, I got a prayer for the girl
Well, you know what kind of eyes she got
But I'll tell you

I really think Some Girls is a great album. I do love Exile on Main Street but this one is awesome too. I mean you either love the Stones or you don't.

Back to the spana.

The rest of the filling was two big leeks, sauteed til soft. Then I added:

• 4 eggs
• 4 cloves grated garlic
• Pepper and salt
• 1/4 teaspoon hot cayenne
• 1/2 teaspoon nutmeg
• 2 blocks of crumbled Greek fetta
• A small bunch of parsley and mint, fresh, finely chopped
• 1 tablespoon grated lemon rind

I'd usually add fennel fronds from the garden if I had them, and beetroot tops if I had them.

Then, I layered about four sheets of filo with olive oil between the layers, then smeared just under half of the filling, then then another four to five sheets with olive oil and parmesan to stick the layers together, sprinkled them with pistachios, and baked for abotu 20 -25 minutes, covered with baking paper, at about 180 C.

I don't use butter between the layers -I use olive oil. I can't be bothered with melting it. IN the last two layers of filo on top I sprinkle parmesan - also inspired by Recipe Tin Eats. So good. To make it more Christmassy I sprinkled some pistachios on it. I'm pretty sure we'll just have it cold so I made sure I covered it with baking paper so it cooked before it burned too much.

As my nephew's girlfriend is gluten free, I experimented with rice paper. You dip in egg/water to soften, and then roll up. IN retrospect I wouldn't do egg, it's probably not necessary - just olive oil.

I don't know how they'll work out - we'll see! But it's the thought that counts. They were a little tricky in the oven - a side split on one so a bit of egg and water leaked out, so I ended up cooking them for the last few minutes on a clean tray with olive oil.

Then, another tune with Ghost Dad singin'.

Ahh, look at me, I'm a-shattered
I'm a-shattered
Look at me, I'm a-shattered, yeah
(shadoobie)

And then it was time for the Christmas foccacia - this year topped with maple syrup and pecans. Again, if it's a keeper, we'll soon see!

With Love,

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