About this recipe:An impressive party nibble. Serve with thin slices of toasted baguette.
300g frozen chopped spinach, thawed
1 (390g) tin artichoke hearts, drained and chopped
75g (3 oz) Parmesan, grated
110g (4 oz) mozzarella, grated
1/4 teaspoon ground white pepper, such as Bart Spices
1 teaspoon fresh lemon juice
4 tablespoons freshly grated Parmesan
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Method Prep:5min › Cook:20min › Ready in:25min
Preheat oven to 180 C / Gas mark 4.
In a medium bowl, combine spinach, artichoke hearts, Parmesan, mozzarella, white pepper and lemon juice. Mix well, and spoon mixture into a 1 litre baking dish. Top with remaining Parmesan.
Bake for 15 to 20 minutes, or until hot and bubbly. Serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.