Ingredients
- 250g frozen chopped spinach, thawed, squeezed
- 1 cup frozen baby peas, blanched
- 375g smooth ricotta
- 100g Danish feta, crumbled
- 1/4 bunch continental parsley, leaves picked
- 2 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp ground cardamom
- 1 lemon, zested, juiced
- 2 tbs pine nuts, toasted
- 125g grissini sticks (to serve)
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