After booking a holiday in Roda Corfu I read holidays uncovered and worried if I had done the right thing.The reviews for the apartments we were to stay in did not have the greatest of reviews and the resort mixed…How wrong I was. I have travelled to the Greek islands a few times and the Canaries Islands many times and I would rate this resort and apartments as one of the best I have ever been to. The apartments we stayed in were the Elisabeth apartments and the accommodation was superb in great surroundings. The moral of this is not to believe all you read and trust your own judgement.
Our apartment had two balconies one overlooking the mountains and the other the swimming pool area and in the distance the sea. The apartment was spacious , clean with everything we could have asked for. The only moan if I had one would have been that the apartment being on 2 floors the stairs were very steep and if you needed to come down stairs especially in the night it could have been dodgy ( especially after a few drinks ).
About 100 metres from the sea and a lovely stroll down old country lanes to the beach.The other way was all lemon , olive and orange trees and small vegetables patches from which I learnt a few new ideas. At night coming back from eating out , the hedgerows would sparkle and glitter with fire flies.
The meals in the places to eat around were of a great quality and we did not have one bad meal.We tried to eat Greek meals when ever possible and came back home 4 lb heavier.
spinach And Feta pie
One of my favourite recipes, I would buy a slice of this pie for my lunch nearly every day from the bakery
- 200g spinach leaves
- 175g jar sundried tomatoes in oil
- 100g feta cheese
- 2 eggs
- ½ 250g pack filo pastry
- 1 Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.