Sunday, noon.
Two hungry people.
Fresh bread from our neighborhood bakery.
Fresh baby spinach in the fridge, fresh broccolini, lots of feta, and just a small piece of Parmesan.
When hunger strikes, creativity ensues.
Quick lunch, inspired by the Greek spanakopita (for which a recipe is coming really soon, I promise).
Tartines aka open-faced sandwiches.
Spinach, feta, dill, spring onion.
Broccolini, parmesan, black pepper.
Greek extra virgin olive oil poured over both.
Sunday, afternoon.
Two full, utterly satisfied and very happy people.
Spinach and Feta Tartines
You can use wild instead of baby spinach but I would advise you to use just the leaves and to blanch them, as they tend to be a little tough.
Use any kind of fresh bread you have on hand but please don't use white sliced sandwich bread.
I used white sourdough and multigrain bread.
Yield: enough for 2 people
Ingredients
2 large and thick slices of country bread
A couple of handfuls of baby spinach leaves
1 spring onion, sliced
A handful of dill leaves, chopped
Feta cheese, crumbled
Sea salt
Freshly ground black pepper
Extra-virgin olive oil
Preparation
Preheat your oven to 200 degrees Celsius.
Place the bread slices on a baking sheet and place it on the middle rack of the oven. Toast the bread for about 7 minutes until it becomes crunchy.
Rinse the spinach under cold running water and pat it dry with some paper towels.
Arrange the spinach leaves on top of the toasted bread.
Mix together the sliced spring onion, the chopped dill and the crumbed feta, and place the mixture over the spinach.
Sprinkle with a little salt and pepper and drizzle some olive oil on top.
Broccolini and Parmesan Tartines
Broccolini (or bimi in Dutch) is extremely popular in The Netherlands and is swiftly becoming one of my favorite spring vegetables. If your broccolini is very delicate and tender, you don't need to blanch it like I did.
You can substitute with purple sprouting broccoli (scheutjesbroccoli in Dutch).
Yield: enough for 2 people
Ingredients
2 large and thick slices of country bread
8-10 broccolini, trimmed
Parmesan cheese, shaved
Sea salt
Freshly ground black pepper
Extra-virgin olive oil
Preparation
Preheat your oven to 200 degrees Celsius.
Place the bread slices on a baking sheet and place it on the middle rack of the oven. Toast the bread for about 7 minutes until it becomes crunchy.
Fill a medium-sized saucepan with water by 2/3, and bring it to the boil over high heat. Rinse the broccolini under cold running water and drop them in the boiling water. Blanch them for 2-3 minutes, empty them in a colander and rinse them under cold running water. Pat them dry with some paper towels.
Arrange the broccolini on top of the toasted bread and sprinkle with a little salt. Place the shaved Parmesan on top, sprinkle with a little black pepper and drizzle with olive oil.
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