Prep time: 10 Minutes | Cook time: 15 Minutes
Make this toast instead of working with finicky filo dough. With the same flavors and less hassle, this toast will become a lunch, brunch, or any time of day favorite!
Makes 2 servings
2 slices Sprouted Sonoma Sun Bread, toasted
4 cups baby spinach, packed
2 tsp. extra virgin olive oil
1 garlic clove, minced
¼ tsp. salt
Pepper to taste
1 tsp. dill, chopped
¼ tsp. lemon zest
2 scallions, chopped, use both green & white parts
3-4 Tbsp. feta, crumbled
Place a sauté pan on medium-high heat. Add evoo, garlic, scallion, spinach, salt and pepper and sauté until wilted, 3-5 minutes. Let cool and set aside Squeeze cooled spinach to remove liquid and then rough chop. Add dill, lemon zest, and adjust for seasoning to taste, if needed. Add half of the feta to the spinach mixture.
Preheat broiler. Divide spinach mixture equally among the 2 slices of toasted bread making sure to cover the edges of the bread as to not burn while broiling. Top with the remaining crumbled feta and place on a sheet pan. Place in oven until feta is slightly melted, approx.. 1-3 minutes. (check often)