Spinach and feta dip with grilled flatbread


  • 2 bunches english spinach, washed, leaves picked
  • 240g (1 cup) fresh ricotta
  • 200g feta
  • 4 green shallots, finely chopped
  • 2 tbs fresh lemon juice
  • 1 garlic clove
  • pinch salt
  • 4 rounds lebanese bread, cut into quarters
  • 2 tbs olive oil


  1. Cook spinach in a saucepan unil wilted. Transfer to a colander and set aside for 5 minutes to cool. Squeeze out excess liquid and place in the bowl of a food processor.
  2. Add ricotta, feta, shallots, lemon juice and garlic and process until well combined. Taste and season if necessary.
  3. Brush lebanese bread with oil and grill.

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