Need a break from spinach and artichoke dip, but still want something warm, cozy and cheesy? I hear ya! After making the spanakopita grilled cheese a few months back, I couldn’t stop thinking about the filling. So, I realized.. why not make a huge batch of it???
Can I make this beforehand?
You can definitely make this ahead of time! Follow recipe up through step 3. Cover with cling wrap and refrigerate for up to 8 hours. When you are ready to bake, remove from the fridge and uncover. Allow to sit at room temperature while oven is preheating. Bake according to recipe.
Can I modify this recipe?
Of course! One fun way to switch up flavors is by adding in different herbs. You can add herbs, such as parsley, green onions, chives, etc., along with or without the dill.
Spanakopita Dip
Ingredients
- 8 oz fresh spinach, chopped or ripped
- 1 leek, thinly sliced
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 2 tbsps olive oil, divided
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- 1/8 cup fresh dill, chopped
- 2 cups ricotta
- 8 oz block feta, crumbled
- 16 oz block low-moisture mozzarella, shredded
- Salt and pepper
- For serving: pita chips, bagel chips, tortilla chips, sliced veggies, toasted baguette
Instructions
- Preheat oven 425°F. Over medium heat, to a large frying pan add 1 tbsp olive oil, garlic, shallot and leek. Sauté until shallot and leek has softened, about 3-5 minutes. Mix in spinach. Cook until spinach has completely wilted. Remove from heat.
- To a large bowl, add ricotta, feta, 1/2 of the mozzarella, dill, lemon juice, zest, spinach mixture, salt and pepper. Mix to combined.
- Drizzle olive oil on bottom of large cast-iron or baking dish. Use a paper towel to grease inside. Scoop filling into prepared dish evenly. Drizzle olive oil on top and sprinkle remaining mozzarella.
- Bake 15-20 minutes, until cheese is melted and bubbly. Remove from oven and cool for 5 minutes. Serve with chips and veggies. Enjoy!
