Spinach Powder with Za'atar

1. Blanch the spinach briefly and refresh in ice water.
2. Blend the spinach to a smooth purée in a thermomix or blender.
3. Thinly spread the spinach purée on silicone baking sheets.
4. Dry in an oven at 60°C for 4 hours.
5. Blend the dried spinach into a powder.
6. Add 15 g za'atar for every 50 g of spinach powder and finely grind together.
7. Add a little salt if needed and store in an airtight container.

Serving suggestions: as a flavour enhancer in spinach soups and sauces; as a herb marinade; delicious on poached eggs or roasted tomatoes.