serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 120 g baby spinach leaves, roughly chopped
- 1 spring onion, thinly sliced
- ⅓ cup finely chopped dill
- ⅓ cup finely chopped parsley
- 1 lemon, finely grated zest
- 1 small garlic clove, crushed
- pinch dried mint
- 140 g feta, crumbled
- 160 g mozzarella, coarsely grated
- 60 g cream cheese, softened and chopped
- 2 tbsp finely chopped semi-dried tomatoes
- sea salt flakes and black pepper, to taste
- 8 slices thick-cut white bread
- unsalted softened butter, for spreading
- lemon wedges, to serve
Instructions
- Place the spinach in a heatproof bowl and pour over a full kettle of boiling water. Stand for 30 seconds or until just wilted, then drain. When cool enough to handle, place in a clean kitchen cloth and squeeze out the excess water, then coarsely chop.
- Combine the spinach, spring onion, herbs, lemon zest, garlic, mint, feta, mozzarella, cream cheese and tomatoes in a bowl. Season to taste.
- Spread each slice of bread evenly with butter. Turn 4 of the slices over. Divide the mixture over the 4 slices of bread, unbuttered side up. Top each with another buttered slice of bread, buttered side up.
- Heat a jaffle iron or sandwich press to high and cook the toasties in batches until golden. Cut the toasties in half, sprinkle with a little extra dried mint and salt flakes, then serve with lemon wedges.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
