| Status: | Active, open to new members |
| Coordinator: | |
| When: | Monthly |
We meet monthly in pubs and restaurants in the area. Members take it in turns to book the meal and pre-order our food if necessary. We have limited the size of the group to 20, as some places cannot fit in very large groups. We can usually fit in new members quite quickly.
Please contact the group leader for more details.
Past Munchies
We have had some very enjoyable, convivial meals this year. Some of the places we have been to in the last few months include the White Lion in Bourton, The Ship Inn in West Stour, Meaders Restaurant in Stalbridge, The Elms in North Wootton, the Old Inn in Holton and The Green Man in King's Stag. Most of the meals we have had were very good, but we have noted, though, that the service has not always been consistent.
Here is Jan Yilmaz’s recipe for Spanakopita or Spinach Pie
Ingredients
- 1 packet of fresh or frozen phyllo pastry
- 2lbs fresh spinach
- 1 large onion
- 1/2lb of halloumi or feta cheese
- 2 eggs
- 1 cup extra virgin oil + spinach water for brushing phyllo
- Pepper to taste
To make the filling
Chop onion finely. Put 1 tbsp olive oil in a large pan, sauté onion for 5 minutes, add spinach stir until wilted. Set aside to cool. Grate halloumi or feta, whip up the eggs, mix with cheese. Squeeze all the water out of the spinach (otherwise you will have a soggy pie) then add it to cheese and mix well.
Assembling the pie
Grease pie dish with olive oil. Mix water from spinach with 1 cup of olive oil. Take one sheet of phyllo, lay it in the pie dish and brush with oil & water mix. Repeat layering and brushing with olive oil mix until you have done half the phyllo. Spread the filling evenly across the pan. Start spreading the top layers, brush each layer with olive oil mix as before. Brush the top layer too. Ready for the oven at 250 for 40 minutes or until top is brown.