This is a great breakfast, snack, appetizer or sandwich filling.

2 teaspoons olive oil

1 leek

1/2 cup frozen spinach

1 can cannellini beans

1 teaspoon Maldon sea salt

1/4 cup jarred artichoke hearts

1 Tablespoon chives

1 Tablespoon parsley 

Method

Drain the beans and set aside.

Cut off the stiff, darker green part of the leek and disard. Then, thinly slice the leek into thin pieces.

Meanwhile, in a large non-stick skillet over medium-high heat, heat the olive oil and pan-fry the leek until it's a bit browned and crispy, but not burnt.

Add the drained beans and frozen spinach. saute until warm, stirring frequently approximately 2 minutes.

Carefully pour the hot ingredients from the skillet into a food processor. Add the remaining ingredients and pulse into a thick paste forms. Taste to adjust seasoning and serve with crispy crostini.