John Myers
Spinach and Sheep Cheese Cream
The perfect spinach and sheep cheese cream recipe with a picture and simple step-by-step instructions.
- 250 g Sheep cheese
- 100 g Frozen spinach leaves
- 200 g Yogurt turkish
- 1 piece Peeled garlic clove
- 1 pinch Salt
- Thaw the spinach, blanch it briefly and purée it finely, chop the garlic and add it. Roughly crumble the sheep’s cheese and add it as well. Add two tablespoons of yogurt and puree again. Gradually add yoghurt until it becomes a fine-creamy mixture or more yoghurt if it is to be used more as a sauce. It is best to cover it in the refrigerator for two hours before consuming it. Serve at room temperature. A Turkish butter ring (but not the sweet variety) or a fresh ciabatta also taste particularly good.
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