I'm Back! With Spinach & Ricotta Dip

It has been 20 long months since I posted on the Baker & the Curry Maker and a lot has happened in that time! I have a perfect new man, a funky new home, a new exciting job and a brave new hairstyle plus a few new gorgeous friends. I've been itching to get back into the blogging lately. I almost made it back last weekend with a lemon slice but I was staying at my parents place in Clare and didn't have my camera. And so this is my returning recipe.... Spinach and Ricotta Dip.

I've had this at morning teas at work a few times and I actually get frustrated when staff bring it along. I want to pick it up and take it back to my desk where I can devour it all myself. This week another pesky staff member brought it in and I decided to make one all of my own today so I can sit in the comfort of my lounge room and inhale it. I so badly didn't want to share with my boyfriend that I made him one all of his own also!

It's simple and always a hit!

300g Ricotta
500g Frozen chopped spinach
100g Danish Feta
300g Sour Cream
1/3 cup chopped chives
30g Spring Vegetable Soup Mix
Freshly Ground Pepper
Cob bread

Squeeze and discard all liquid from thawed spinach. Place into a large bowl. Add ricotta, feta and sour cream. Stir until well combined and smooth. Add chives and dried soup. Season with freshly ground black pepper. Mix until well combined.

Using a serrated knife, slice a 3 to 4cm-thick slice off top of loaf. Set aside. Remove soft white bread from centre of loaf to form a bread 'bowl' and use this to scoop out the dip. Spoon spinach and ricotta mixture into loaf. Serve immediately.

E.

Tiropita - Greek Cheese Pie

Being back in my home town brings all sorts of feelings. One of my favourites is catching up and cooking a nice meal for someone I love and haven't seen much of in a long time.

Monday night was one of those nights. I'd had a hard start to a second week in my new job and had forgotten plans with a dear friend I'd hardly seen since being in Adelaide. I dragged my sorry bones home wondering where I was going to muster the energy to cook dinner and hang out. Our guest arrived as I did and the pure luxury of having her there gave me all the energy I needed. I had a great night, made this pie from what was in the fridge while catching up on the latest gossip and news and just hanging out with an old friend and too much wine - I was full of beans and feeling much happier!

80 grams baby spinach
4 eggs, lightly beaten
400 grams feta cheese
few shavings fresh nutmeg
salt and pepper
10 sheets filo pastry
6 tbs melted butter
1 tsp kalonji (black onion seed)

Preheat the oven to 180C.

Place the spinach, eggs, cubed feta, nutmeg and salt and pepper and blend together with a bamix till just smooth.

Lay pastry on flat work surface, covered with a damp cloth to prevent it from drying out. Brush one sheet with melted butter and top with second sheet of filo. Repeat until filo is finished. Brush the remaining butter into the pie dish, line with the buttered filo and spoon the filling in and fold the sides onto the top. Cut pieces from the sides if too long and place over the filling to cover. Brush the top with butter and sprinkle on the kalonji or sesame seeds and place into the hot oven for 20 minutes or till golden and firm to touch.

Remove from the oven and allow to sit for 5 minutes before cutting into wedges and serving with salad (we chopped 1/2 cucumber, 1/4 red capsicum & 4 tomatoes into chunks and tossed them in glug of olive oil, juice of half a lemon & salt and pepper).



Sathya-rating ****

Taste & Create: Borani (spinach, feta & yogurt dip)

I have noticed the festivities of Taste and Create around the traps but have never managed to join in time until this latest one. Taste and Create is a blogging event which a terrific event created by Nicole over at For the Love of Food Each blogger is paired up with a fellow food blogger and you each make something from each other's blog.

I was partnered with We [Heart] Food which is a lovely blog by Chris and Lisa in Seattle. As you may know, I am moving interstate at the moment, so it may not have been a great idea to join in this month, but by the time I realised this it was too late. Story of my life really!

There are many recipes I was interested in making on Chris and Lisa’s site, but I was most attracted to a Persian dish called Borani which is a dip or salad made up of spinach, yogurt, feta and dill. It came together quickly and easily and went down a treat with some Turkish bread. I will definitely be making this one again! Thanks guys!

1 bunch fresh spinach, well rinsed, stemmed, and chopped
1 cup chopped onions
3 spring onions, chopped
1 clove garlic, minced
1/4 cup olive oil
1 tbsp minced fresh dill
1/3 cup feta cheese
2 tbsp light plain yogurt
salt and ground pepper to taste

After rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green. Drain the spinach and press in a colander or sieve to squeeze out the excess moisture.

Saute the onions, spring onions, and garlic in the olive oil. When the onions are soft and translucent, stir in the spinach and dill and heat for about 2 minutes. Use a slotted spoon to press out any extra liquid and transfer to a bowl. Stir in the feta and yogurt and add salt and pepper to taste. Chill for at least an hour.

Serve with bread or pita.

Makes approx. 2 cups

S