Nonna Elena


Bagels with Breakfast Greens


  • Gluten Freedom Bagels, halved
  • 1 cup fresh ricotta
  • 1/2 cup fetta, crumbled
  • 2 Tbsp lemon juice
  • 1 tsp garlic, minced
  • 1/4 tsp salt
  • 280g bag English spinach
  • 1 bunch chives, chopped finely


  1. Wilt spinach in a dry pan over medium heat, cool and squeeze out moisture.
  2. Finely chop and set aside.
  3. Blend ricotta and fetta in a medium bowl, mix in lemon juice and garlic through as well. Salt to taste.
  4. Fold spinach and chives through the mix, allowing the greens to bleen into the cheeses.
  5. Spread over your preferred Bagel and serve warm for the perfect takeaway brekkie