I first thought of this as a way of using up some almost off baby spinach, and I happened to have some feta and plenty of onions and garlic, so this is what happened. Since then I’ve been having it on toasted breads of various types, but you can also use it as a stuffing for grilled mushrooms or chicken breasts (kiev style). And while this started off vegetarian as an open-faced sandwich on toasted “chapata cristal”,  later on I tried it with crispy bacon added to the mix and turned it into a fabulous grilled sandwich on sourdough rye. As you can see, it’s pretty versatile.

Ingredients and instructions below…
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