Spinach & Cheese Master Mix: my #1 meat free meal base

I've always enjoyed vegetarian meals. Well, I should say, since my mid-late teens when I was more exposed to different ways of cooking & eating.

I grew up in rural Australia and meals were decidedly not vegetarian. Any vegetables evident were cooked so far beyond 'done' as to not retain much of their original colours. The only vegetarian meal that my mum made growing up was quiche (when my dad was away!).  Unfortunately it wasn't the best rendition being from a 1980s weight watchers cookbook ('shudder').

So, it was a revelation for me to come across fresh tasting, full flavoured meals made from mostly veg.

These days vegetarian and vegetable dominant meals are part of the weekly menu around these parts. I aim to include two vegetarian meals a week and the majority of other meals are generally planned around the veg that we have on hand.

My definite 'go to' in vegetarian cooking is the classic spinach and cheese combo. It's generally a weekly staple. I find it's an easy one to get past the 'meat-free resistant' crowd and also it is so versatile in what it can become. I don't actually have a set recipe but I thought I'd run you through the basic steps and variations I use.

Procure your greens. This can include, but not be limited to, any mix of the following :

• Spinach
• Chard/silverbeet
• Rocket
• Mustard greens
• Kale
• Beetroot leaves
• Broccoli & Cauliflower leaves
• Chicory greens
• Pumpkin leaves
• Sweet Potato leaves

Chop and saute with butter, oil, salt, pepper & garlic.

Once cool mix in your cheese. This can include, but not be limited to any combination of the following:

• Ricotta
• Fetta
• Haloumi
• Paneer
• Cottage Cheese
• Parmesan/Pecorino
• Mozzarella
• Cream Cheese
• Leftover cheese plate bits & pieces

Add some herbs. I'm a fan of the soft green herbs in this mix but go with what works for you.When I lived in Adelaide soft green herbs grew abundantly (except in summer) and often my mix would be close to a third herbs. So, feel free to get liberal with your herbs. Here's a few of my faves:

• Dill
• Fennel
• Oregano
• Basil
• Parsley
• Chives
• Chervil
• Spring onions
• Corriander

Once you have your mix you can do many many things. The mix will keep in the fridge for a few days and will freeze well. Perfect to have on hand.

The mix lends itself to so many variations that you can easily have it weekly and not get 'bored'. Depending on your use you may like to stir through some extra liquid via eggs, cream, sour cream or yoghurt.

Spinach & cheese triangles - everything tastes better wrapped in pastry.

Here are a few that we do:

• Pie - puff, filo or shortcrust pastry based. Sometimes I do a free form tart style pie, other times it's 'top only' and then when I have the inclination I go all out with top and bottom.
• Triangles or rolls - great encased in puff or filo. These freeze well and when made in 'mini' size they make great canapes
• Stirred through pasta, gnocchi, rice or cous cous
• Pasta Bake or lasagne
• Canneloni - stuff your tubes with the mix then top with some tomato based pasta sauce and grated cheese.
• Stuff ravioli
• Quiche, fritatta, strata, omelette or scrambled eggs (depending on energy level & time).
• Polenta - you can swirl the mix through soft polenta for a bowl of comforting goodness. In hot weather I like to cook a thick polenta, layer half in a dish, add the mix, then top with polenta. Chill until set (usually overnight) and slice to serve. You can also bake this for a warming dish with a little crunch.
• Pizza topping
• Sourdough pull apart or scrolls
• Gozleme or quesadilla
• On toast with an egg on top - simple and satisfying for any meal.

Are you a fan of the spinach & cheese combo?
Do you have a staple vegetarian meal or meal base mix? I always love some cooking inspiration.