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ZUCCHINI BARLEY CAKES WITH ROASTED CHERRY TOMATOES AND RICOTTA

Spanakopita Recipe from Renata Dubois Food Program Method 1. Preheat the oven to 180°C 2. Trim the roots from the spinach or if using silverbeet, cut out the stems. Wash leaves and drain well. Coarsely shred and set aside. 3. Place the feta in a large bowl and roughly mash with a fork. Add the ricotta,

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