Spanakopita dip with cucumber salad & prawns

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.

Print Recipe

Spanakopita dip with cucumber salad & prawns

Serves: 6

Total Time: 35 minutes

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

1

Place spinach in a large heatproof bowl; cover with boiling water. Drain, then cool under cold water; drain very well.

2

Squeeze spinach dry, then finely chop.

3

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.)

4

Add cucumber and spring onion in a bowl with lemon juice, oil and remaining herbs; toss gently to combine. Season.

5

Spoon the dip into a serving bowl; top with cucumber salad. 

6

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