Creamed fetta spinach

Creamed fetta spinach

By
From
Moorish
Serves
4
Photographer
Mark Roper

The strong vital flavour of leafy vegetables such as spinach and silverbeet works brilliantly with other strong flavours such as caramelised onions, garlic, preserved lemon or chilli. We like this spinach dish as an accompaniment to all kinds of dishes. The fetta and nutmeg make it somewhat reminiscent of the Greek spinach pie, spanakopita.

Ingredients

Quantity Ingredient
50ml olive oil
2 shallots, finely diced
garlic, finely chopped
spinach, stalks removed and leaves shredded
80ml thickened cream
150g good quality fetta, roughly crumbled
50g parmesan, grated
1/4 teaspoon allspice
salt and pepper

Method

  1. Heat the olive oil in a large heavy-based pot. Add the shallots and garlic and stir over a medium heat for a few minutes until softened. Now turn the heat right up and immediately tip in the spinach. Stir around for a minute or so until the spinach collapses. Keep cooking over a high heat.
  2. The spinach will start to give up moisture, which you should keep pouring off. When you think most of the liquid has evaporated, pour in the cream and swirl it around. As soon as the cream starts to bubble, add the fetta, parmesan, allspice, salt and pepper. Serve immediately.
Tags:
Malouf
Greg
Lucy
Moorish
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