Tested till perfect Spinach and Feta Crostini

Spinach and Feta Crostini

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

  • rating starrating starrating starrating starrating star
  • Portion size 30 pieces


  • 1 tbsp 1tbspextra virgin olive oil
  • 3 tbsp 3tbsppine nutpine nuts
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 bag 1bag(10 oz/284 g) fresh spinach, cooked and drained
  • 1 tbsp 1tbspchopped fresh dill, (or 1 tsp/5mL dried dillweed)
  • 30 30baguette slicebaguette slices
  • 1/3 cup 1/3cupcrumbled feta cheese
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In large skillet, heat olive oil over medium heat; fry pine nuts, stirring, until golden, 2 to 3 minutes. Add garlic, salt and pepper; fry for 30 seconds. Stir in spinach and dill; mix well.

Meanwhile, broil baguette slices until golden, about 1 minute per side. Spoon 1 tbsp (15 mL) spinach mixture onto each slice; top with crumbled feta cheese.

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