Here's a healthy spinach dip that takes its flavor cues from Greek Spinach Pie, also known as Spanakopita. It's easy to make and goes well with anything, particularly pita bread or chips. The dip is a little on the sour side from the dill and Greek yogurt, but those that know what to expect should like it well.
I've been pining for spinach tacos for over three years now since first having it in North Carolina but they seem to be a rarity in Florida. So I heated up this dip and threw it into hard shell tacos for a quick Sunday dinner of Greek Spinach Tacos, a cross-cultural meal that worked out well but caused a great deal of confusion in the hubs. I promised him one day I will make regular spinach tacos with all the Mexican fixings which I'll be posting here.
If you've read along, you know I have an obsession with all things spinachy, incorporating it into dinner in various forms such as Spinach Raita or Spiced Creamy Spinach (Palak Paneer). Perhaps one day I'll attempt Spanakopita and hope the baking part doesn't backfire. In the meantime, enjoy this almost no-bake dip!
- 12 oz spinach leaves
- 1 cup Greek yogurt
- 1 shallot, sliced thinly
- 1 1/2 teaspoons garlic, minced
- 4 green onions, sliced
- 1/2 cup feta cheese
- 1 teaspoon lemon juice
- 2 tablespoons fresh dill, chopped / 3 tablespoons dried dill
- 1/2 teaspoon nutmeg powder
- Salt and pepper to taste
- Over medium high heat, saute shallots, green onions and garlic until fragrant
- Add spinach and stir to combine, cooking for 2 minutes
- Blend the spinach mixture into a rough puree in a food processor or blender. Transfer to a mixing bowl
- Add lemon juice, yogurt, feta cheese, dill, nutmeg and salt and pepper to taste and mix thoroughly
- Dish and enjoy