Comforting

Three cheese and spinach jaffles

Name: Three cheese and spinach jaffles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 leek, outer leaves removed, white part chopped; 1/2 bunch silverbeet, thick white stalks discarded, leaves shredded; 1 tbs chopped dill fronds; 2 eggs; 1 cup (200g) crumbled feta; 1 cup (240g) fresh ricotta; 1/2 tsp ground nutmeg; 12 slices white bread; 100g butter, softened; 1/3 cup (50g) white sesame seeds; 12 slices provolone cheese; Dukkah, lemon wedges and pickled vegetables (we used turnips and cucumbers), to serve

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Apr 19, 2017

This classic comfort food treat gets a Middle Eastern twist.

1 leek, outer leaves removed, white part chopped
1/2 bunch silverbeet, thick white stalks discarded, leaves shredded
1 tbs chopped dill fronds
2 eggs
1 cup (200g) crumbled feta
1 cup (240g) fresh ricotta
1/2 tsp ground nutmeg
12 slices white bread
100g butter, softened
1/3 cup (50g) white sesame seeds
12 slices provolone cheese
Dukkah, lemon wedges and pickled vegetables (we used turnips and cucumbers), to serve

Method

1.

Place leek in a microwave-safe dish and microwave on high for 4 minutes or until soft. Set aside to cool, then transfer to a bowl and combine with silverbeet, dill, eggs, feta, ricotta and nutmeg. Season.
2.

Preheat a jaffle maker or sandwich press. Lay bread on a clean work surface and butter one side of slices. Sprinkle over sesame seeds and press to stick. Turn six slices and cover each with 1 piece of provolone. Top with 1/3 cup filling, then another piece of provolone. Sandwich with remaining bread, sesame-side up.
3.

In batches, toast for 8 minutes or until golden. Sprinkle with dukkah. Serve with lemon and pickled vegetables.