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Greek-style spanakopita meal dip recipe
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3 ratings
Blend the classic flavours of a Greek spanakopita together for a rich warm dip that's filling enough for dinner. Top with cheese and serve with crudités, crusty bread or a side of your choice. See method
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large leek, rinsed and finely chopped
- 2 large garlic cloves, finely crushed
- ½ tsp ground nutmeg
- 2 x 400g tins butter beans, drained and rinsed
- 150g baby spinach leaves
- 250g pack ricotta
- ½ lemon, zested and juiced
- 20g fresh flat-leaf parsley, finely chopped
- 20g fresh dill, finely chopped
- 100g feta, crumbled
- 50g grated mozzarella
- carrot, cucumber, celery batons and crusty bread, to serve (optional)
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1090kj
262kcal
13%
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Fat
14g
20%
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Saturates
7g
35%
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Sugars
4g
4%
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Salt
0.7g
11%
of the reference intake
Carbohydrate 16.1g
Protein 14.7g
Fibre 6.3g
Method
- Preheat the grill on high.
- Heat the oil in a medium frying pan over a medium heat. Add the leek, cover with a lid and cook for 10 mins, stirring occasionally, until softened. Stir through the garlic and nutmeg and cook for 1 min before adding the butterbeans and 200ml water. Re-cover and simmer for 10 mins. Add the spinach, cover and cook for 1-2 mins until just wilted and vibrant green.
- Remove from the heat and blitz with a stick blender to create a rough texture, leaving some of the spinach and beans whole. Stir through the ricotta, lemon zest and juice, the parsley and dill, saving a little of each to garnish, and half the feta. Add a splash of water, if needed, to loosen the texture to a scoopable consistency. Season to taste, then transfer to an ovenproof dish.
- Sprinkle the top of the dip with the remaining feta and the mozzarella and grill for 3-4 mins until golden and bubbling. Serve immediately with crudités and crusty bread, if you like. The dip will keep in an airtight container in the fridge for up to 3 days and is delicious served hot or cold.
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