I am certainly someone that its attracted to cooking magazines, particularly when they have something scrumptious on the cover. And a recent edition of Taste magazine (which is one of my favourite ‘everyday meal’ recipe magazines at the moment) captured my attention in no time at all. The ‘sunshine pie’ which featured on the cover – had everyone in our household intrigued. For the magazine had turned a humble spinach and ricotta pie into something rather spectacular! Spinach, ricotta, goats cheese, cheddar, green onions and eggs, combined then sandwiched between two layers of puff pasty that had been cut into rounds. Then, with some creative knife and twist work – a lovely little ‘sun’ was ready for baking. And after 35 minutes in the oven – what a pretty addition to the dinner table we had! These photos were taken after 30 minutes or so, as I par-cooked the pie in advance of the dinner party we were having that evening. Needless to say that when it had an extra 10 minutes in the oven before serving, it puffed up even more and turned beautifully golden brown. I loved loved LOVED the three-cheese combination – particularly the goats cheese that really gave the pie a flavour hit. And I can’t help but think that the ‘twist’ method would work with lots of other flavour combinations too. Time to get my thinking cap on!