recipes
Spinach, artichoke and goats` cheese bake
Serves: 4
Ingredients
• 1 tbsp olive oil (Filipo Berio)• Spoon butter •1 onion, chopped • 2 cloves garlic, chopped • 8 mushrooms, quartered • 6-8 artichoke hearts • 1 bunch fresh spinach • 450ml milk • 200g Chevrette goats` cheese (Frico) • 1 heaped tsp Italian mixed herbs • Salt and pepper • 450g Maltese bread loaf, cut into I inch cubes
Method
Start this recipe by heating together the milk, cheese and mixed herbs until the cheese has melted. Heat the oil and butter in a large pan and sauté the onion and garlic for a few minutes then add in the mushrooms. Cook for 2 minutes to remove any water before adding in the spinach and wilt. Add in the quartered artichoke hearts and season well with pepper and salt. Place half of the bread cubes in a greased oven proof dish and pour over half of the cheese sauce. Spoon over half of the spinach mixture and repeat the process again with the bread, cheese sauce and the remaining spinach mixture. Grate over a little move of the Chevrette goats cheese and allow to sit for 5 minutes for the bread to soak up all the juices. Bake at 200`c for 25 minutes or until the top is golden brown.
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