New Years Party Hors d’oeuvre: Bow Topped Spanakopita!

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Party time! Which means adorable spanikopita presents with giant phyllo bows on-top time. Well apparently in my world anyways…

I brought these little yummys to a winter solstice party last week, but I thought they would be absolutely perfect for a New Years partaaaaay. Even if you’re not attending said partay, you can still do exactly what I’m planning on doing and smother yourself in piles of blankets, drink hot chocolate, watch When Harry Met Sally and still feel fancy because you made bow shaped spanikopita to snack on. And if you’re feeling suuuuper fancy, you can even invite people over to join in your comfortable phyllo filled evening. The holiday’s are for sharing after all!  Mhmmm.

Now I’m off to eat way too much chocolate and baking.

Merry Christmas, Happy Holidays and Happy New Year!! I’ll see you soon 🙂

Below I’ve created step by step instructions and pictures just for you, and the recipe for the filling is at the bottom.


Take one sheet of phyllo pastry, fold in half width-wise and cut in half.



Take one sheet, cut off a oneish inch strip off the long side, and place 1-2 TB of filling on the bottom, an inch away from the edge. Brush bottom edge and sides of the larger strip with butter, and fold up. Pinch edges together to ensure they are sealed.


Brush edges with butter and tuck edges underneath to make a little square present. Using the long strip, brush edges with butter and tuck one end under itself, leaving a few inches free.

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Snip off excess, and cut in half, lengthwise. Using buttered fingers, take folded piece and pinch in the centre, creating the bow. Brush one of the excess longer pieces with butter and wrap around the centre of the bow, finishing it off. Brush the bottom of the bow with butter and place on-top of the little present you made. Now just bake and eat!

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  • 1 10 oz bag of baby spinach, washed and roughly chopped
  • 1/2 medium onion, finely chopped
  • 2 scallions, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 3 ounces feta cheese, crumbled
  • 2 TB freshly grated parmesean cheese
  • pinch of salt
  • a few grinds of black pepper
  • pinch of nutmeg
  • 1/4 cup butter, melted (you may need more)
  • 1/2 pound store bought phyllo dough, thawed if frozen

Preheat oven to 375 degrees F.

Heat 1 TB olive oil in a large skillet and saute onion and scallion until softened, 7 minutes.

Add in spinach to pan, one handful at a time, stirring after each addition. After adding all the spinach, cook for 5 minutes until the liquid is released. Increase heat to high and cook for an additional 5-7 minutes, stirring constantly until water has evaporated. Stir in parsley and take mixture off heat. Let stand until cool enough to handle.

With clean hands, squeeze mixture to remove excess moisture. Set aside.

In a medium bowl, whisk your egg until thoroughly beaten and stir in cheeses, salt, pepper, nutmeg and spinach mixture.

Melt your butter and begin filling your phyllo and making your presents! The filling can also be made ahead and placed in the fridge for later. 

(The directions to assemble these lovely presents are above, including photos!)

Place spanakopita on a parchment lined baking sheet and bake for 12-13 minutes, rotating pan half way through. Watch them very carefully, as the bows on top can easily burn.

Enjoy, and Happy New Year!



Sunday Snapshots ~ Homemade Perogies

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Once a year, my Dad makes his homemade perogies. This is a very exciting day in our household, which includes lots of jumping up and down, excited yelps, clouds of flour and some interpretive dance on my part (cause why not?).

These perogies take all day to make, and all hands on deck! Whether it’s doing a mountain of dishes, filling and pinching closed the perogies, or taking the mound of potato peels out to the compost.

I am not giving you the recipe for these today as they are a family recipe, very hard to explain how to make, and I didn’t really make them (I mostly just took photos haha). Maybe one day, but until then, I’ve got all these lovely photos for you to meander through! YAY!

I wish you all a very Merry Christmas and Happy Holidays!

See you soon 🙂

Soft and Chewy Chocolate Gingerbread Cookies

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I’m home for the holidays and it sure feels good!

Festivities are in full swing around here. Chocolate bark has been made and placed in tins for gifting (and sneaking pieces of), eggnog has been opened and stirred together with rum, the tree is up, ornamented and looking fabulous, Christmas cakes are resting and soaking up all the rum they can before we devour them, and we are off to a Christmas party this evening!

Christmas is definitely my favourite holiday, and gingerbread seemed fitting for my first bake of the season. But who doesn’t love a good bit of chocolate as well.

Made with 2 kinds of chocolate and 2 kinds of ginger, these cookies bring together the best of both worlds, and taste like a super fantastic Christmas party with every bite!

I hope you enjoy them, and have a wonderful week!

The recipe can be found here, at Martha’s website. 

Vegan Black Bean Soup

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It’s finals time which means soup time! Which then translates into me planning to make big pots of soup so I have lots of time to study. Which finally translates into me going “Ooooh! I have more time to go Christmas shopping! I’ll study after dinner.” (Don’t worry Mom I’m still getting plenty of studying done ;))

I make a different pot of soup each week, and sometimes they make the blog, sometimes they don’t. My friend can now answer her own question when she says, “What did you do this weekend?”. Immediately she says, “Oh wait, wait, I GOT THIS. You went out for coffee, did homework and made a big pot of soup? YEAH I NAILED IT.” Then I break out into laughter because she is 100% correct.

I live life on the edge.

Anywho, this is the kind of soup that I can eat until my stomach is so full I can’t move. Salsa is one of my favourite foods, so if I can make a super simple soup that I can top with it, what could possibly be better?!

I hope you are all having a wonderful week! I am now going to go devour a bowl of this soup.

VEGAN BLACK BEAN SOUP ~serves 3-4 adapted from this recipe. 

  • 2 TB olive oil
  • 1 medium onion, diced
  • 1 large carrot, peeled and chopped into thin rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 1/2 tsp cumin
  • 2 16oz cans black beans, drained and rinsed
  • 2 cups vegetable stock
  • 2 TB fresh lime juice
  • Salt and Pepper to taste

In a large soup pot, heat olive oil, then saute onion, carrot and celery until fragrant and softened (8-10 minutes).

Stir in garlic and cumin and cook for an additional 1 minute.

Stir in black beans and vegetable stock and bring soup to a boil. Reduce heat and simmer for 20 minutes (or more) until everything is tender and super flavourful.

Puree 1/4 of the soup in a blender, then return it to the rest of the pot and stir in lime juice, salt and pepper.

I like to serve this topped with salsa, and diced avocado would be a delicious addition!