In an Italian magazine I found a peculiar recipe of a spread to use as an appetizer. As I often do, I changed the recipe a little bit…  just following the instructions is not fun, I like to put something of myself in all dishes.

saffron and spinach spread


Mix about 8 oz of baby spinach, steamed and minced, with 8 oz of ricotta cheese, 8 oz of philadelphia, a tbsp of extra virgin olive oil and a pinch of saffron. Season with salt and pepper.

Saffron is a very small plant, and the powder is made only from the stigma of its flower. Did you know that 200.000 flowers and about 500 hours of work are needed to make just 2 lb of saffron? This will be a very precious appetizer…

I used the spread on homemade rustic bread. Use the bread while it’s fresh, or toast it the day after.