Diet: Gluten Free, Pescatarian, Soy Free, Vegetarian
Serves: 4
Total Time: 10 minutes

Description

Elevate your brunch or lunch experience with our enticing Spinach & Dill Whipped Feta on Toast recipe. Crafted to perfection, this dish combines creamy whipped feta infused with the vibrant flavours of spinach and fresh dill, all atop slices of gluten-free sourdough (or regular sourdough for non-gluten-free options). With the convenience of batch preparation, the whipped feta can be stored in the fridge for a few days, ensuring effortless enjoyment over multiple lunches.

Each bite offers a delightful medley of tangy feta, earthy spinach, and aromatic herbs, complemented by the bright acidity of lemon or apple cider vinegar. For added flair, top with juicy cherry tomatoes and savoury chestnut mushrooms, or sprinkle with your favourite seeds for a satisfying crunch.

This recipe makes four slices so you can have one each for a family of four or you can serve two slices for two people to create a hearty meal that’s perfect for sharing. Whether savoured at home or enjoyed on the go, our Spinach & Dill Whipped Feta on Toast promises to satisfy your cravings with its irresistible flavours and wholesome ingredients.

Ingredients

• 4 slices gluten-free sourdough (or normal sourdough if you are not gluten-free)

Whipped Feta Ingredients

• 100g feta
• 2 large handfuls of spinach
• 1 small handful fresh dill
• 1 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar or juice of half a lemon
• 1/2 tsp garlic granules
• 1 tbsp filtered water
• Sprinkle of sea salt or garlic salt

Topping Ingredients

• 2 handfuls cherry tomatoes (cut in half)
• 3 handfuls chestnut mushrooms (sliced)

Optional Topping

• Sprinkling of seeds of your choice

Method

1. Heat some olive oil in a frying pan on a medium heat. Once hot, add the sliced mushrooms and fry for 5 minutes until brown (add a tablespoon of water if needed).
2. Meanwhile, place all the whipped feta ingredients into a small food processor and blend until smooth and creamy.
3. Toast the sourdough and serve a slice onto a plate each.
4. Spread on the whipped feta mix, then top with the cooked mushrooms, cherry tomatoes and seeds if using.