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Served with Crispy Lebanese Bread (Lightly Toasted)
  • 2 bunches English spinach, leaves picked, washed with water clinging to the leaves
  • 240g (1 cup) fresh ricotta
  • 200g creamy feta, crumbled
  • 4 green shallots, ends trimmed, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, crushed
  • Pinch of salt
  • 4 rounds Lebanese bread, cut into quarters
  • 2 tablespoons olive oil
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