Sourdough Chickpea Spanakopita

Ingredients

For the filling

• 1 onion (sliced)
• 1 clove of garlic (crushed)
• 1 tbsp olive oil
• 300 g spinach
• 20 g fresh parsley (chopped)
• 20 g fresh dill (chopped)
• 40 g sour cream
• 100 g feta cheese (crumbled)
• 200 g cooked chickpeas
• Pinch of salt

For the sandwiches

• 8 slices of sourdough bread
• 1 tbsp butter
• 100 g mozzarella cheese

Instructions

1. With a drizzle of olive oil, fry the onions and garlic with a pinch of salt for about 2 – 3 minutes until soft.
2. Add the spinach and chickpeas and cook on a high heat for 5 minutes.
3. Add the chopped herbs and sour cream, then turn off the heat.
4. Allow to cool for 10 minutes and mix with the feta.
5. Spread a layer of the filling over 4 of the slices of bread and top with mozzarella cheese. Fold them together with the remaining 4 bread slices.
6. Heat the butter in a large frying pan and grill both sides of the sandwich for about 2 minutes on each side on a medium to high heat. Serve warm.

Recipe: Marina Etchegoyen

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