CookEat Recipe
Baked Artichoke and Spinach with Dill
Baked artichoke hearts and wilted spinach are combined with tomato, Kalamata olives and dill. Serve over natural yogurt with crisp pita and lemon wedges.
Method
Steps
Step 1
Heat the oven to 200°C. Use canned artichoke hearts in water, weighed after draining. Quarter and toss with 1 tablespoon olive oil in a small roasting dish; roast for 12–15 minutes until hot and lightly coloured.
Step 2
Wash and chop the spinach and fold into the dish for the last 2–3 minutes until wilted. Wash and dice the tomato, pit and chop the olives and wash and chop the dill; fold through off the heat.
Step 3
Split the pita, brush with the remaining tablespoon olive oil and toast for 4–6 minutes until crisp. Wash the lemons and cut into wedges for serving; do not mix whole lemon pieces into the vegetables.
Step 4
Spread yogurt over four plates, spoon over the warm vegetables and serve with the pita and lemon wedges.
Cooked it? Rate it.
Cooked 3 times