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Greek-style spanakopita meal dip recipe

Greek-style spanakopita meal dip recipe

3 ratings

Created by The Tesco Real Food team

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

Each serving contains

  • Energy

    1090kj
    262kcal     13%

  • Fat

    14g 20%

  • Saturates

    7g 35%

  • Sugars

    4g 4%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 16.1g Protein 14.7g Fibre 6.3g

Method

  1. Preheat the grill on high.
  2. 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.
  3. 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.
  4. 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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