Serves 4-6 or a crowd
Preheat oven to 160°C fan‑forced.
In a large bowl, mix 1 cup each of chopped marinated artichoke hearts, stuffed green olives, grated parmesan cheese, baby spinach leaves and mayonnaise, plus 1 tsp finely chopped garlic. Season with sea salt flakes and freshly ground black pepper.
Spoon into an ovenproof dish or a hollowed out cobloaf. Bake for 20 minutes or until golden on top. Garnish with toasted pine nuts and flat–leaf parsley leaves. Serve warm with bread sticks.
