Spinach & feta dip with grilled flatbread

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

Recipe «Spinach & feta dip with grilled flatbread» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.