Spinach and feta filling

Recipe from: 18 March 2016
recipe, spinach, feta,dip

Ingredients 10
Servings 2
Time 5min + Standing time

Ingredients

  • 600
    g
    spinach
  • 200
    g
    Danish feta
  • 1
    Tbs
    butter
  • 1
    Tbs
    sunflower oil
  • 2
    onions, chopped
  • 4
    cloves
    garlic, finely chopped
  • 200
    g
    ricotta
  • 2
    eggs, beaten
  • freshly grated nutmeg
  • sea salt flakes and freshly ground black pepper
 

Method

00:15
 
Shred the spinach, sprinkle with salt and leave to drain in a colander for half an hour. Rinse and dry well using a clean tea towel.

Heat the butter and sunflower oil in a medium pot over medium heat and sweat the onions.

Add the garlic and the drained spinach. Cook until the spinach has wilted and most of the liquid has evaporated. Remove from heat.

Crumble in ricotta and feta. Stir through the eggs.

Season with nutmeg and pepper and divide the mixture into two portions.

NB:

Use the mixture within 24 hours of making it as raw egg and spinach can’t be kept for long.

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Read more on: spinach  |  feta  |  recipe
 

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