Name: Spanakopita dip with cucumber salad & prawns
Total time: 35 min
Yield: 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

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.

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