Spinach and Feta Dip

Ingredients (serves 6)

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

Method

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.