Feta-creamed spinach

Feta-creamed spinach

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

One of our favourite side dishes, this is especially good with grilled or roasted red meats.

Ingredients

Quantity Ingredient
3 bunches spinach, leaves only
100ml cream
1 tablespoon dijon mustard
1 tablespoon grated parmesan
1/4 Preserved lemons and limes, rind only, cut into small dice
sea salt and freshly ground black pepper
1/2 teaspoon red turkish chilli flakes
80g feta, crumbled
30ml extra-virgin olive oil

Method

  1. Blanch small batches of the spinach leaves in plenty of boiling, salted water for 10 seconds. Refresh in cold water and then squeeze out as much moisture as possible. Loosen the clumps of spinach and chop it finely.
  2. Combine the cream and mustard in a small saucepan and bring to the boil. Lower the heat and simmer until reduced by half, then add the parmesan, preserved lemon and chopped spinach. Season with salt and pepper and stir in the chilli flakes. Add the feta and cook over a high heat until the cheese begins to soften.
  3. Tip into a fine sieve and use the back of a spoon to gently press the creamy liquid back into the saucepan. Heat gently for a few minutes.
  4. Use dessertspoons to form the spinach into golf-balls and arrange on a warm serving dish. Pour the creamy sauce over and drizzle with oil.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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