Spinach & feta dip with grilled flatbread

Cooking Vegetarian Spinach & feta dip with grilled flatbread

Begin your dinner party with this luscious, creamy dip. You can make it up to 2 days ahead.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Place the spinach in a medium saucepan. Cover with a tight-fitting lid and place over low heat. Cook, shaking the pan occasionally, for 1-2 minutes or until spinach is just wilted. Remove from heat. Transfer to a colander and set aside for 5 minutes to cool slightly. Use your hands to squeeze out as much excess liquid as possible. Place the spinach in the bowl of a food processor.
  2. Add the ricotta, feta, green shallot, lemon juice and garlic and process until almost smooth and well combined. Taste and season with salt. Transfer to a serving bowl.
  3. Preheat a chargrill on high. Brush both sides of bread with oil. Cook one-quarter of the bread on preheated grill for 1 minute each side or until toasted. Transfer to a serving platter. Repeat, in 3 more batches, with the remaining bread.
  4. Serve spinach & feta dip with chargrilled bread.

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2 bunches English spinach, leaves picked, washed with water clinging to the leaves
240g fresh ricotta
200g creamy feta, crumbled
4 green shallots, ends trimmed, finely chopped
2 tbsp fresh lemon juice
1 garlic clove, crushed
Pinch of salt
4 rounds Lebanese bread, cut into quarters
2 tbsp olive oil

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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