Ingredients
- 100 ml extra virgin olive oil
- 1 leek
- 1 onion
- 3 spring onions
- 750 grams chard
- 2 cloves of garlic
- 1 tsp caraway seed
- 150 grams butter
- 250 grams washed spinach
- 1 bunch of dill
- 1 bunch of parsley
- 1 lemon
- 2 tsp dried mint
- 250 grams cherry tomatoes
- 1,2 kg floury potatoes
- 125 ml milk
- 250 grams feta
- 200 grams ricotta
Preparation
Step 1
Cut the leek, onion and spring onions into thin rings. Also cut the stems of the chard into pieces. Heat the oil in a frying pan and fry these vegetables for approx. 20 minutes until they are soft.
Step 2
In the meantime, cut the garlic into small pieces and add this, with the caraway seeds, to the frying pan. Let this fry for a minute and then throw in 50 grams of the butter.
Step 3
Finely chop the dill and parsley and add it to the vegetable mixture with the chard and spinach leaves. Stir this for about five minutes until the spinach has wilted.
Step 4
Add the grated zest and juice of half the lemon to the vegetable mixture. Also add the mint, salt and pepper and the halved cherry tomatoes and stir well. Remove the pan from the heat, leave to cool slightly and enjoy!
