The Global Vegetarian Kitchen features outstanding full-colour photographs, which accompany more than 100 easy, appetizing  recipes for vegetarians, vegans and those who just enjoy good food. Whether you grow your own food, source fair trade or buy local, this cookbook starts where you are, offering tips to source local and cook global. It’s time to take your tastebuds traveling.

"Street vendors in Athens were selling these deep-fried goodies. The taste was delicious and as vegetarian campers we had been mainly cooking our own food. We eat them regularly at home and are instantly transported back to the streets of Greece." Jan Lancaster

M A K E S 1 2
Preparation: 15 minutes
Cooking: 5 minutes
1-2 tbsp butter or margarine
3 filo pastry sheets
2 cups/250 g feta cheese
1 small tub cottage cheese
½ cup yogurt
2 tbsp plain flour
1 egg
1-2 cloves garlic, chopped
½ tsp nutmeg, grated
1 tbsp parsley or cilantro/coriander, chopped
1 tsp sesame seeds
peanut oil

1 Melt the butter or margarine in a pan. When melted, brush onto the filo pastry sheets.
2 Mix together the feta and cottage cheese, the yogurt, flour, egg, garlic, nutmeg and herbs.
3 Spoon onto a sheet of buttered filo pastry, fold into a rectangular shape, and then cut into pieces about 1½-inches/4-cms square. Top with sesame seeds.
4 Heat some peanut oil in a pan and when hot, fry the pies for a couple of minutes on both sides (don’t let them burn) and then drain on kitchen towel and serve hot.