It’s the last day of 2013. I’m not one to make new year resolutions. However I read an article online “Busy isn’t respectable anymore” that speaks about how we’re always trying to be busy and more often than not, “busy” is the first thing we say in response to someone asking how we’ve been. I’m so guilty of that. To me, saying busy just helps to cover up a life full of work and other mundane stuff and saves me going into detail with others. Not good. Have a read of the article and see if you’ll join me in rejecting the “busy” in us for the new year. So back to 2013. I’ve had a great year and I would normally say it’s been a busy one. But instead, let me say it’s been a year where I’ve gone a little berserk with projects at work but there were successful and good results, I’ve travelled to new places, experienced new things, made new friends and enjoyed building my little community and family here in Melbourne. I’m grateful for all the love, good health and countless blessings. I’m thankful for a continued loving relationship with my husband of seven years and still going strong. I’m extremely overjoyed that my parents are healthy and loving retired life and God! So there you go 2013. Thanks for the good times. All these ramblings have nothing to do with the pie. I just had this recipe in my draft folder and thought I’d just share it with you. What’s a drool post if there’s no food porn right? Have a safe and happy new year everyone!! xx SPINACH AND HAM FILO PIE Ingredients 250g frozen spinach thawed, water squeezed out 100g finely sliced champagne ham 1 medium onion, chopped 1 clove of garlic, chopped 1 large egg, lightly beaten 1/4 cup finely grated parmesan cheese salt and pepper to taste olive oil olive oil cooking spray 6 – 8 sheets of filo pastry Method: 1. Preheat oven to 180°C/350°F. 2. Saute onions and garlic with a little olive oil in a pan over medium heat until soft and translucent. 3. Add spinach, mix well and season to taste. Remove from heat, let it cool slightly then stir through beaten egg. 4. Place spinach in a small/medium ovenproof dish – depending on how thick you want the pie. Spread spinach out evenly. Sprinkle parmesan cheese on top. 5. Layer champagne ham on top of the spinach. 6. To create the pie covering, scrunch up single sheets of filo pastry and place on top of the filling. Spray with oil. 7. Bake for 25 – 30 minutes or until pastry is nice and golden.