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Greek-style spanakopita meal dip recipe

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

Serves 6
Takes 35 mins
262 calories / serving
Vegetarian

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

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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