Bill Woods is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Spanakopita dip with garlic baguette (recipe courtesy Delicious.com.au)

INGREDIENTS
⦁    20g unsalted butter
⦁    1 small onion, finely chopped
⦁    40g cream cheese
⦁    3/4 cup (180ml) milk
⦁    150g cheddar cheese, grated
⦁    1 tbs plain flour
⦁    100g feta, drained, crumbled, plus extra to serve
⦁    80g frozen spinach, thawed
⦁    Finely grated zest of 1 lemon
⦁    2 tbs each finely chopped flat-leaf parsley & dill
⦁    1/4 tsp finely grated nutmeg

MARJORAM AND GARLIC BREAD
⦁    200g unsalted butter, softened
⦁    1 bunch chives, finely chopped
⦁    1/4 cup marjoram leaves, finely chopped, plus extra sprigs
⦁    4 garlic cloves, peeled, finely chopped
⦁    1 (640g) sourdough baguette

METHOD
⦁    Preheat the oven to 200°C. For marjoram and garlic bread, combine butter, chives, marjoram and garlic in a bowl and season. Using a serrated knife, make incisions, 5cm apart, into the bread without cutting through to the bottom.
⦁    Spread the butter mixture in between the cuts and insert extra marjoram sprigs. Wrap the bread in foil and bake on a tray for 15-20 minutes until the butter has melted and bread is crisp. Set aside and keep warm.
⦁    Heat the butter in a large saucepan over medium heat. Add the onion and cook for 7 minutes or until softened. Add the cream cheese and milk, and stir until cream cheese melts. Combine cheddar and flour together in a bowl. Slowly add it to the milk mixture, stirring in between each addition until smooth. Remove from the heat, stir through the feta, spinach, lemon zest, parsley, dill and nutmeg, and season with salt and pepper. Scatter with extra feta and serve alongside garlic bread.

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