Spinach

Feta Cheese

Ricotta Cheese

Phyllo Dough

Parmesan Cheese

Butter

Onion

Parsley

Olive Oil

Nutmeg

Spinach and cheese pie

serving

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Preheat oven 375°F. Lightly grease an 8-inch square casserole dish or cake pan.

For the filling, heat oil in a large frying pan on high. Sauté trimmed and chopped spinach and sliced onions 4-5 mins, until spinach is wilted. Drain well and cool slightly. Transfer to a large bowl and mix in eggs, crumbled and grated cheeses, chopped parsley and nutmeg. Season to taste.

Brush 4 sheets of phyllo with melted butter and fold in half. Layer in pan and pile with filling. Brush remaining phyllo with butter, fold in half and layer over filling. Bake 20-25 mins, until crisp, set and golden. Slice and serve

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Cucumber

Asparagus

Mixed Greens

Sugar Snap Peas

Avocado

Soy Sauce

Ginger

Rice Vinegar

Sesame Oil

Sugar

Garlic

Green salad

Meanwhile, boil, steam or microwave asparagus and snow peas separately until just tender, drain and refresh with cold water. Cut asparagus into chunks.

Place asparagus, snow peas, halved cucumber, peeled, pitted and diced avocado and salad greens in a large bowl. Drizzle with dressing; toss gently to combine.

Whisk soy sauce, vinegar, crushed garlic, sugar, grated ginger and oils in a small bowl. Let stand for 15 mins.

Immunity Boosting Day 2 (dinner)

Immunity Boosting Day 2

Yamfit

Immunity Boosting Day 2 (dinner)

1

Groceries

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