Curated from Recipes | The Guardian — Here’s what matters right now:
An open-faced spanakopita-alike with extra spring onion and ricotta, plus a zingy citrus salsa to go alongside The spinach and feta pie, AKA spanakopita, on which this recipe is based is deeply rooted in Greek culinary history. So I probably shouldn’t have messed with it, but I did, because I’m a tinkerer. I wanted a lot of spring onions, you see, because, together, cooked green onions and spinach are a bittersweet fantastic dream, especially when they’re tempered with some creamy ricotta. But then, to stop it from getting too sleepy, I escalated the fresh herbs, kept the sharp feta (I’m not a monster) and finished it with a fresh lemon and pine nut salsa. Same same, but actually quite a bit different. Continue reading...
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Original reporting: Recipes | The Guardian