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How many of you have sat down at a table and had an unexpected conversation and something changed?

Your pre-conceptions about someone were dismantled.

Your anger or bitterness toward another was thawed.

These little miracles reveal the table can become a place of divine transformation.

Unfortunately for many of us today, we think of the table only in terms of consumption rather than transformation. The place we get what we need rather than become who we’re intended to be.

How would your meal times be different if you expected God to show up?

That’s what this first episode of The Joycast is all about. And I couldn’t think of a better person to dive into this topic than my friend, Christine Caine, founder of A21 and best-selling author of Unexpected. We’ve shared meals together and I’ve experienced what she shares first-hand.

This conversation will set your soul on fire. Promise.

{You can listen to the show HERE, and make sure you never miss The Joycast– subscribe using your favorite podcast app (iTunes, Spotify, and Google Play) And of course, I would love if you would share with your friends!}

CONNECT WITH CHRISTINE

Christine’s Website // Instagram // Facebook // Twitter // Podcast
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Taste and See by Margaret Feinberg

SHOW NOTES

Christine’s books: Unexpected and Unashamed

Christine’s ministries: Propel and A21

RECIPES FROM THE SHOW

Spanakopita (Spinach Pie)

(Note from Christine: One of my favorite things to eat is Spinach Pie or Spanakopita—possibly because of my obsession with Popeye the Sailor Man, when I was a kid. This recipe is my favorite from Alexandra Stratou.)

Olive oil
1 medium onion, finely Chopped
1 large leek, finely chopped
500g (1 1/4 lbs) various greens such as chard
500g (1 1/4 lbs) spinach
500g (1 1/4 lbs) feta cheese
Package of filo dough
3 eggs
pepper
1 pack filo pastry (phyllo dough)

Line a large pan with olive oil (there is no such thing as too much olive oil) and place over medium-high heat.

Add the onion and leek and cook until golden.

Add the greens and spinach, cover with a lid and allow to wilt.

Add some water if the pan becomes too dry.

Remove from the heat and strain to remove any excess liquid.

Transfer the greens to a bowl.

Mix in the feta, eggs, and pepper.

taste and season if needed.

Preheat the oven to 350 degrees Fahrenheit.

Brush a 9×13 inch baking dish with olive oil.

Lay a filo sheet on all four sides of the baking dish.

Each sheet should partially cover the bottom of the dish, with the rest hanging over the edge.

Brush every piece of filo that you lay on the dish with oil.

Then, place 5 sheets in the center, brushing each with oil.

Add the filling and spread it out evenly.

Place 5 more sheets over the filling, then fold over the hanging sheets you started with.

Cut any excess filo away and use a pastry brush to touch the filo in around the edges of the dish.

Score the top with a sharp knife, marking the pieces you wish to cut later.

Sprinkle with a little water.

Bake for 45 minutes to an hour, until the filo is golden brown (serves 6)

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