This dip has all the flavors of the traditional Greek phyllo pie filling — spinach, feta, herbs and garlic — brought together in a creamy, yogurt-based dip. Served with cut vegetables and pita chips, the dip makes an alluring party appetizer or a playful dinner and is delicious warm or chilled.
Make ahead: The frozen spinach needs to be defrosted before making the dip.
Storage: Refrigerate in an airtight container for up to 4 days.
Ingredients
Servings: 9 (makes about 3 cups)
Directions
Total: 20 mins, plus time to defrost the spinach
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Step 1
In a medium (10-inch) high-sided skillet over medium heat, heat 2 tablespoons of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and just starting to brown, 5 to 7 minutes. Add the garlic and cook, stirring, until aromatic, about 30 seconds. Add 1 tablespoon of the oil, the spinach and salt and cook, stirring frequently, until warmed through, 2 to 4 minutes. Remove from the heat.
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Step 2
In a medium bowl, whisk together the remaining 2 tablespoons of oil, the feta, scallions, yogurt, dill, parsley, water, lemon juice and crushed red pepper flakes until combined.
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Step 3
For a hot dip, add the yogurt mixture to the spinach mixture in the skillet and stir well to combine. Return the skillet to medium-low heat, and heat the dip, stirring occasionally, until warmed through, about 5 minutes. (For a cold dip, add the spinach mixture to the yogurt mixture and stir well to combine. Serve at room temperature or refrigerate in an airtight container until needed.)
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Step 4
Serve with pita chips and a variety of cut vegetables.
Substitutions
Dairy-free? >> Use vegan cheese and vegan yogurt in place of the dairy.
Scallions >> chives.
No dill? >> Use all parsley.
No parsley? >> Use all dill.
Feta cheese >> fresh goat cheese (chevre).
