Ingredients:
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Brumby’s Fetta and Spinach Twist
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1 head garlic, 1 cm top cut off
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2 Tbs butter, room temperature
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Handful basil, finely diced
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Handful coriander, finely diced
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½ tsp garlic powder
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½ tsp chili powder
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1 Tbs olive oil
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2 cups mozzarella
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1 Tbs danish fetta
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Salt and pepper
Method:
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Step 1:
Pre Heat Oven to 180 Degrees
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Step 2:
Cover tour garlic with ½ Tbs Olive Oil, Salt, and pepper and wrap with alfoil
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Step 3:
Place in the oven for 30 minutes
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Step 4:
Meanwhile, slice your fetta and spinach twist open through the middle, but make sure to still leave the back connected
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Step 5:
Stuff the inside of the twist with mozzarella and fetta
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Step 6:
To make the garlic paste add your roasted garlic, butter, basil, garlic powder, chilli powder and olive oil to a pestle and mortar and mix to combine.
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Step 7:
Cover the top of the twist with your garlic paste and then use toothpicks to hold the open side of the twist down while it bakes in the oven (around 5 – 6 picks)
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Step 8:
Bake the twist for 15 minutes at 180 degrees
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Step 9:
Remove from the oven, then remove the toothpicks, the cheese should be melted and the top of the twist crispy and golden. Serve hot!
Pre Heat Oven to 180 Degrees
Cover tour garlic with ½ Tbs Olive Oil, Salt, and pepper and wrap with alfoil
Place in the oven for 30 minutes
Meanwhile, slice your fetta and spinach twist open through the middle, but make sure to still leave the back connected
Stuff the inside of the twist with mozzarella and fetta
To make the garlic paste add your roasted garlic, butter, basil, garlic powder, chilli powder and olive oil to a pestle and mortar and mix to combine.
Cover the top of the twist with your garlic paste and then use toothpicks to hold the open side of the twist down while it bakes in the oven (around 5 – 6 picks)
Bake the twist for 15 minutes at 180 degrees
Remove from the oven, then remove the toothpicks, the cheese should be melted and the top of the twist crispy and golden. Serve hot!
