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AUTUMN MEYER

@autumnmeyer.art

4 months ago
Photo by AUTUMN MEYER on June 28, 2026.
Photo by AUTUMN MEYER on June 28, 2026.
Photo by AUTUMN MEYER on June 28, 2026.
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Posted On: June 28th 2026, 08:40 pm
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Me with my paintings that are currently available at @truststl
•
#oilpainting #acrylicpainting #surrealism #cubism

Me with my paintings that are currently available at @truststl
•
#oilpainting #acrylicpainting #surrealism #cubism

and the cocktail named after Linear Drifting
Comments (3)
roger.aslin.artist 4 months ago

roger.aslin.artist

Great work 👏👏👏

bree_meyer 4 months ago

bree_meyer

Loveeee the dress

noah_eaton_period 4 months ago

noah_eaton_period

Gorgeous! 🖤

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Spanakopita-Inspired Baked Potatoes. If you love Greek spanakopita, you will definitely love this recipe! Inspired by the delicious filling of traditional Greek spinach pie, these baked potatoes are stuffed with spinach, creamy Greek yogurt, and feta cheese. Ingredients For the Baked Potatoes • 4 large baking potatoes • Extra virgin olive oil, for brushing • Salt and freshly ground black pepper, to taste • Dried oregano, to taste For the Spinach Filling • 10.6 oz (300 g) baby spinach leaves, whole • 1 medium onion, finely chopped • 2 spring onions, thinly sliced • ½ leek, thinly sliced • ¼ cup (60 g) extra virgin olive oil For the Creamy Feta Mixture • 7 oz (200 g) feta cheese, crumbled • ¾ cup (200 g) Greek yogurt • 2 tbsp (30 g) extra virgin olive oil • Salt and freshly ground black pepper, to taste To serve • Fresh parsley, finely chopped • Fresh dill, finely chopped Instructions Preheat the oven to 400°F (200°C). • Wash the potatoes thoroughly and pat them dry. Brush with extra virgin olive oil, and season with salt, pepper, and dried oregano. Place them on a baking tray and bake for approximately 1 hour and 15 min, or until the potatoes are beautifully golden on the outside and soft and tender inside. • Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté until softened. Add the spring onions and sliced leek, stirring for a few more minutes until tender and fragrant. Add the whole baby spinach leaves and sauté for approximately 3–4 minutes, stirring occasionally, until wilted. • In a large bowl, combine the Greek yogurt, crumbled feta cheese, and olive oil. Season with pepper and a little salt, keeping in mind that feta is already salty. Add the spinach mixture and stir gently until everything is well combined. • Once the potatoes are baked, carefully slice them without cutting all the way through. Gently press the sides to open them up. Spoon a generous amount of the creamy spinach and feta filling into each potato. Sprinkle some chopped parsley and dill. Enjoy warm with a chilled glass of Gratsi White Wine. Get yours at @gratsiwine bio! #spinachbakedpotato #greekcuisine🇬🇷
Ms Kitty🩷
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