As any parent will know, feeding children is no easy feat and when your children turn to teenagers and beyond it doesn’t get any easier. I have to cater for a vegetarian, a meat eater who doesn’t like meat and a meat eater who likes to eat nothing but meat.
I still recall the days before the discovery of halloumi cheese: life is easier today. Halloumi is perhaps one of the best discoveries since Walter Raleigh (or was it Francis Drake as some claim?) introduced the potato to these shores.
The quantities here will make three large pies and half a pie is ample for anyone especially if you serve it with some roasted new potatoes and a green salad.
1 small butternut squash – peeled, deseeded and diced
250g – 350g spinach
200g – 250g halloumi – diced to the same size as the squash
1 teaspoon za’atar (use regular thyme if you can’t get za’atar)
a little salt – not much need as the cheese is quite salty
3 Middle Eastern village breads – Lavash. If you can’t find lavash you could always stuff some pitta breads with the filling and toast in a sandwich/panini grill
Heat the oven to 220C, drizzle some oil over the diced squash and roast for abour 25 minutes until tender and a little browned. Put to one side to cool.
Cook the spinach either in the microwave or by steaming, drain, chop roughly and add to the squash. Add the diced halloumi and the za’atar or thyme and mix well.
Take each Lavash, divide the mixture between the three, spreading it out into the middle of each bread.
Then wrap the ends up into a parcel
Heat a little olive oil in a large frying pan and gently fry each pie on both sides until browned, crispy on the outside and hot enough so the halloumi softens and binds the filling together.