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
- With a drizzle of olive oil, fry the onions and garlic with a pinch of salt for about 2 – 3 minutes until soft.
- Add the spinach and chickpeas and cook on a high heat for 5 minutes.
- Add the chopped herbs and sour cream, then turn off the heat.
- Allow to cool for 10 minutes and mix with the feta.
- 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.
- 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
