Spanakopita dip with cucumber salad & prawns
The perfect dish for hosting!
PREP TIME 35 min | TOTAL TIME 35 min | SERVES 6
INGREDIENTS
- 120 g baby spinach leaves
- 300 g firm fresh ricotta
- 150 g greek feta, crumbled
- 2 garlic cloves, crushed
- 2 tsp finely grated lemon zest
- ½ cup finely chopped mint
- ⅓ cup finely chopped dill
- 4 baby cucumbers, thinly sliced
- 3 spring onions, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 500 g cooked medium prawns, peeled
- chargrilled crusty bread, to serve
METHOD
PLACE spinach in a large heatproof bowl; cover with boiling water. Drain, then cool under cold water; drain very well.
SQUEEZE spinach dry, then finely chop.
ADD spinach to a food processor with ricotta, feta, garlic and lemon zest; blend until smooth. Transfer to a medium bowl; stir in half the herbs. Season to taste. (Makes 2 cups.)
ADD cucumber and spring onion in a bowl with lemon juice, oil and remaining herbs; toss gently to combine. Season.
SPOON the dip into a serving bowl; top with cucumber salad.
SERVE with prawns and chargrilled bread.
Spanakopita dip with cucumber salad & prawns
Ingredients
- 120 g baby spinach leaves
- 300 g firm fresh ricotta
- 150 g greek feta, crumbled
- 2 garlic cloves, crushed
- 2 tsp finely grated lemon zest
- ½ cup finely chopped mint
- ⅓ cup finely chopped dill
- 4 baby cucumbers, thinly sliced
- 3 spring onions, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 500 g cooked medium prawns, peeled
- chargrilled crusty bread, to serve
Instructions
Place spinach in a large heatproof bowl; cover with boiling water. Drain, then cool under cold water; drain very well.
Squeeze spinach dry, then finely chop.
Add spinach to a food processor with ricotta, feta, garlic and lemon zest; blend until smooth. Transfer to a medium bowl; stir in half the herbs. Season to taste. (Makes 2 cups.)
Add cucumber and spring onion in a bowl with lemon juice, oil and remaining herbs; toss gently to combine. Season.
Spoon the dip into a serving bowl; top with cucumber salad.
Serve with prawns and chargrilled bread.
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Basil, spinach and ricotta gnudi with red pepper and tomato sugo
Feature image: Are Media
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
