Thoughtful Foods

Ingredients (serves 8)

• 1 bunch (about 825g) silverbeet
• 2 tbs olive oil
• 1 small brown onion, halved, finely chopped
• 500g fresh ricotta
• 2 tsp finely grated lemon rind
• 1 250g container light Philadelphia spreadable (Kraft brand)
• 2 tbs fresh lemon juice
• 150g creamy feta (South Cape brand), crumbled
• Salt & freshly ground black pepper
• 2 (about 40cm long) Turkish bread, cut crossways into fingers to serve

Method

1. Wash silverbeet. Use a sharp knife to cut down sides of stems. Discard stems. Finely shred the leaves.
2. Heat oil. Add the onion and cook, stirring occasionally, for 12 minutes or until onion is soft. Add the silverbeet and cook, covered, shaking the pan occasionally, for 5-6 minutes or until the silverbeet is bright green and just wilts. Transfer to a large heatproof bowl. Set aside for 5 minutes to cool.
3. Use an electric beater to beat the ricotta and lemon rind in a large bowl until smooth and creamy. Add the Philadelphia and lemon juice, and beat until just combined. Stir in the feta.
4. Add the ricotta mixture to the silverbeet mixture and stir until combined. Taste and season with salt and pepper.
5. Transfer to a large serving bowl and serve with the Turkish bread fingers.