Ingredients:
180 g Epigamia Natural Greek Yogurt 100 g spinach (chopped) ¼ cup corn kernels (boiled) 25 g bell peppers (finely diced) 1 small onion (finely diced) 1 tbsp ginger-garlic paste 1 tbsp dried Italian seasoning 1 tsp salt 1 tsp black pepper 1 tsp red chilli flakes 3 tbsp butter 8 bread slices
Preparation:
1. In a large bowl mix the Epigamia Greek Yogurt, spinach, corn, bell peppers, onion, ginger-garlic paste, dried Italian seasoning, salt, black pepper and chilli flakes 2. Apply butter onto both sides of each slice of bread and set aside 3. Take a heaped tablespoon of the yoghurt mixture onto one slice of bread and cover it with another slice 4. Place the sandwich on a hot, buttered grill, and cook until golden brown on both sides.
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