Ingredients
1 clove garlic
150 g Baby Spinach Leaves
200 g Australian Fetta crumbled
1 cup light sour cream
1 tsp Worcestershire sauce
1 tsp oil, for drizzling, optional
focaccia to serve
Method
Bring a large saucepan of water to boil. Add garlic and simmer for 1 min. Add spinach and blanch for 1 min, until wilted. Drain and rinse under cold water. Remove garlic and finely chop. Drain spinach again, squeezing out excess water. Roughly chop.
Place spinach and garlic in a bowl with remaining ingredients. Mix well. Drizzle with oil, if using. Serve with focaccia.
TIP
Fetta is a crumbly, salty cheese, common in Greek cuisine. It's best used within a few days of purchase.
