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Recipe - Sweet Potato, Spinach and Whipped Fetta on Rye

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
This recipe is suitable for the traditional afternoon or high tea experience, and is just as appealing for a more rustic occasion on a crusty roll or sourdough bread.  The sweetness of the sweet potato contrasts really well with the sharpness and saltiness of the fetta cheese. Try it and see what you think.

 
Ingredients

Serves 8

• 2 orange sweet potatoes, peel and thinly sliced (5mm)
• 1 Tbsp. olive oil
• 1 Tsp. ground nutmeg
• 100g smooth fetta cheese
• 125g cream cheese spread, "Philadelphia"
• 1 Tbsp. olive oil
• 1 Tsp. lemon juice
• 1 small bunch chives, chopped
• 1 loaf light rye bread
• 60g baby spinach leaves

 
Method

• Preheat the oven to 180C
• Place the sweet potato slices in a plastic bag along with the olive oil.  Shake the bag around and massage until they are coated with the oil.  Sprinkle the nutmeg into the bag and shake around again to fully coat the slices.
• Place the sweet potato slices on lined baking trays and bake for 15-20min or until they are cooked and slightly brown.  (depends on how thin the slices are)
• Meanwhile, in a small food processor, blitz the fetta, cream cheese spread, olive oil and lemon juice.  If the whipped fetta is still very thick, add a little bit of extra oil.  Stir through the chopped chives and set aside.
• Spread two slices of bread with the whipped fetta.  Layer the sweet potato on one slice and the spinach on the other.  You may like to remove any long stalks from the spinach leaves as you do this.
• Sandwich the bread slices together, cut the crusts off and cut the sandwich in half.  Repeat.

About the Recipe

• This recipe is suitable for vegetarians but not for vegans.
• A good tip to make nice cut finger sandwiches, is to freeze the bread.  Work quickly filling the sandwiches and cut the crusts off with a serrated bread knife, while the bread is still partially frozen. This way you don't get the squashed edge look.
• You can use whatever bread you like.  Crusty sourdough is also quite nice, but if you are making finger sandwiches, buy square bread, as you don't want to waste too much from cutting the sandwiches square.
• If you choose to use a low fat cream cheese spread, just be aware that the result will be much more liquid so you may need to alter the amount of oil and lemon juice that is added.
• Sweet potatoes are also known as kumara in New Zealand.
• Both the whipped feta and the sweet potato rounds can be made in advance and stored in the fridge overnight for construction within the next day or so.
• Fetta or Feta cheese? Feta (with single t) has a protected designation of origin status and refers to cheese made in Greece.  Generally you will find cheese of that style (but with double t) made and sold in Australian supermarkets. Eg: they can be labelled "Greek style fetta."
• Smooth fetta? The texture of Greek style fetta is generally quite dry and crumbly, which is great for some uses, but you are better to choose a smoother, softer variety for this recipe.  Persian fetta is a good choice and "Lemnos" make a variety labelled "smooth" which is what I have used here.

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