October 10, 2013

I love spreads on bread and this is the one I make most often. I had something similar in Berlin years back but I make mine a lot more spinachy; you can use more feta to make it thicker and saltier and for a creamier touch you can try adding some cream cheese as well. This is how I like mine:


250g fresh spinach
100g feta cheese (I prefer goat's milk feta)

Blanch the spinach in boiling water for about a minute until it wilts. Rinse the spinach under cold water in a colander and squeeze excess water out with your hands. Puree the cold spinach and feta with a hand blender. Keep in the fridge for about a week.

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