Spanakopita Dip Recipes

Steps:

• In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
• In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.

Steps:

• Thaw and thoroughly drain the spinach.
• Blend all the ingredients.
• Store, tightly covered, refrigeratred, at least 1 hour before serving.
• Serve with homemade pita chips.

Steps:

• Defrost the spinach and phyllo dough in the fridge overnight.
• For the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest. Set aside to cool to room temperature.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl and add the lemon juice and feta. Stir in the cooled onion mixture and the egg.
• Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter. Lay out one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here - the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result. Layer on two more buttered sheets of phyllo across the bottom of the pan.
• Continue buttering the phyllo as before but begin placing the remaining sheets off-center around the pan so that their edges overlap in the center of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust. Transfer the spinach filling into the phyllo crust and spread into an even layer.
• Gather and fold the overhanging phyllo overtop of the edges of the spinach, leaving the center bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes, or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving.

Steps:

• Preheat oven to 400 degrees F.
• Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
• Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
• Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Steps:

• Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
• In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
• Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
• Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
• Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
• Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

Steps:

• Pre-heat the oven to 350F/175°C.
• Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery.
• In a lightly oiled pan, sautee the garlic for about 30 seconds.
• Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
• Remove from pan and drain any excess liquid.
• In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well.
• Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
• Right before serving, stir in the yogurt and lemon juice. Mix well and serve.