A quick lunch was required and I was at a loss until I saw the feta in the fridge and decided that it had the type of consistency that would be excellent whipped up into a frenzy with some lightly sauteed veggies and then spread thickly on toast.
Leeks go very well with feta cheese and the addition of spinach was more necessity to use it up and a craving for colour than anything else, but it’s silky texture really added to the finished experiment. This was a brilliantly simple Saturday lunch to whip up when a friend was over. It would be lovely with a crisp glass of white wine.
A variation I have thought of since would be to bake it…. If you fancy trying this just pop the whole lot in the oven for 10 minutes with a little more oil and maybe some fresh tomatoes until the feta gets really spreadable…and let me know how it turns out!
Feta, Leek and Spinach on Toast
1 block of feta
1 leek, sliced
Slice your leeks into rounds and sautee in a teaspoon of olive oil until soft, then remove them.
Wash the spinach and add to the pan until it has wilted, then squeeze out excess moisture and slice
Chop your feta into very small pieces and put it in a bowl with the parsley, lemon juice and a glug of oil
Beat until it is leaning towards smooth
Now stir in your leeks and spinach and season with plenty of pepper and some more olive oil.
Serve on top of hot toast