Spanakopita dip with cucumber salad & prawns – Food & Home Magazine

Ingredients

• 120 g baby spinach leaves
• 300 g firm fresh ricotta
• 150 g greek feta, crumbled
• 2 garlic cloves, crushed
• 2 tsp finely grated lemon zest
• ½ cup finely chopped mint
• ⅓ cup finely chopped dill
• 4 baby cucumbers, thinly sliced
• 3 spring onions, thinly sliced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 500 g cooked medium prawns, peeled
• chargrilled crusty bread, to serve