Triangles of the traditional savory Greek pie known as spanakopita arefamiliar at fancy cocktail parties. Skip the buttery phyllo pastry and you’ve got the basis for an easy, crowd-pleasing dip that’s actually good for you. For this recipe, adapted from one in “Big Dip Energy,” blend the spinach and feta filling with Greek yogurt and herbs, and serve it hot or cold, with baked pita or bagel chips, raw veggies, or both. Leftovers could be smeared on a bagel, tucked in pita with sliced tomatoes for a sandwich, or even stirred into pasta for a fast, protein-rich meal. Serves 8-10. – Susan Puckett
Ingredients
- 4 tablespoons olive oil (plus more, to taste)
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and wrung out in a tea towel
- Kosher salt
- 1 cup plain whole-milk Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces feta in brine, crumbled, plus 2 tablespoons of the reserved brine
- Pinch of crushed red pepper
- 1 small bunch scallions, trimmed and thinly sliced (white and green parts)
- 2 to 3 tablespoons chopped fresh dill
- 2 to 3 tablespoons chopped fresh parsley
- Pita chips, bagel chips, and/or raw vegetables for dipping
Instructions
- In a large saucepan or high-sided skillet, heat 2 tablespoons of the oil over medium heat.Add the onion and sauté, stirring occasionally, until just starting to turn brown, 5 to 7 minutes.
- Add the garlic and cook a minute or so longer, until fragrant. Add 1 more tablespoon of the oil and the spinach and cook another 3 to 5 minutes, stirring occasionally, until warmed through. Season with ½ teaspoon of salt.
- In a medium bowl, combine the yogurt, lemon juice, feta, crushed red pepper, most of the scallions and herbs (reserve some for garnish), feta brine, and 1 to 2 tablespoons more of the oil, depending on how rich you want it. Stir well.
- To serve hot, add the creamy mixture to the spinach mixture in the pan and heat on medium-low until warmed through, about 5 minutes. To serve cold, add the spinach mixture to the creamy mixture in the bowl, mix well, and refrigerate until ready to serve. (It’s also good at room temperature!)
- Garnish with reserved scallions and herbs and serve with dippers of your choice.
Susan Puckett is an Atlanta-based food writer and cookbook author.
