• 2 300-g pkgs frozen chopped spinach, thawed
• 2 eggs
• 1 egg, separated
• 1/2 250-g brick cream cheese, at room temperature, cubed
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 1/2 cups crumbled feta
• 1 tbsp dried chili
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/2 450-g pkg frozen puff pastry sheets, thawed

Method:

1. Preheat oven to 400F. Squeeze spinach well to remove excess moisture. It should measure about 2 cups.
2. Beat 2 eggs with 1 egg white and cream cheese in a medium bowl, until combined.
3. Heat a medium (10-in.) oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
4. Cut out holes all over pastry with the large end of a piping tip, or a paring knife, so steam can escape during baking. Cover filling with pastry, stretching dough to the edges of pan. Tuck in corners.
5. Bake in centre of oven until crust is lightly browned, 20 min min. Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about 5 more minutes.

Turkey chili with cheddar cornbread

Prep time: 25 minutes
Total cooking time: 45 minutes
Serves: 8

Ingredients:

• 1 tbsp canola oil
• 1 onion, finely chopped
• 1 yellow bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 3/4 tsp salt
• 500 g ground turkey
• 796-mL can diced tomatoes
• 540-mL can bean medley, drained and rinsed

Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 1/4 tsp salt
• 2/3 cup milk
• 2 eggs
• 1/4 cup canola oil
• 1/4 cup finely chopped chives
• 1 cup grated cheddar

Method:

1. Preheat oven to 400F. Heat an extra-large (13-in.) oven-safe frying pan over medium.
2. Add 1 tbsp oil,  then onion, bell pepper and garlic.
3. Add chili powder, oregano, paprika and 3/4 tsp salt. Stir occasionally, until  onion is soft, 2 to 3 min.
4. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 minutes.
5. Add tomatoes. Cook for 10 minutes until thickened.
6. Stir in beans, then remove from heat.
7. Stir cornmeal with flour, baking powder, sugar and 1/4 tsp salt in a medium bowl.
8. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives.
9. The batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
10. Bake in centre of oven until cornbread topping is golden brown, 20 to 25 min.