Spanakopita Dip – Cheesy Spinach Dip
My dearest friend was the inspiration behind this recipe as she was the one who initially made it. After trying it for the first time I was sure this was a recipe I wanted to work on. I love the idea of being able to eat so much spinach which is full of Iron without realising, as you can cook down a lot of it and it becomes easier to consume.
I also love the fact that it's packed with so much different variations of cheese, like mozzarella, feta and cream cheese.
This recipe has proven to be a great side dish at dinner parties, you can have it alongside your breakfast eggs or just some cucumber and tomatoes. It is also a great snack to have with crackers a and freshly cut vegetables.
The options are basically endless and for that reason alone you can stop reading, jump to the recipe and get cooking.
- 400 g Spinach leafs
- 1/4 cup Olive Oil
- 1 Large Onion Diced
- 120 g Chopped Corriander (Or 1 Cup)
- 4 clove Minced Garlic
- 300 g Cream Cheese (I used Philadelphia)
- 200 g Feta Cheese Crumbled
- 250 g Mozzarella Cheese Shreded
- 1/4 tsp Black Pepper
- 1/2 tsp Chilli Flakes
Heat the olive oil in a large pan and sauté the onion for about 7 minutes until golden and translucent.
Add the garlic to the pan and sauté for a few more minutes. Be mindful that the garlic only becomes lightly golden and doesn't burn.
Add the spinach in handfuls and allow to slightly wilt and reduce in size before adding more to the pan. Continue this process until all the spinach has been added to the pan.
While still on medium to high heat add the chopped corrinader and keep mixing to dry up as much of the liquid as possible without it burning and sticking to the pan.
After about 10-15 minutes or as soon as there is no runny liquid in the pan, add the wilted mixture to a large bowl and mix in each cheese one by one followed by the black pepper and chilli flakes.
Once fully combined, add the mixture to a baking dish, add more shredded mozzarella on top and bake in the oven on 180c for 30 minutes or until the top is golden.
Serve while hot and enjoy.
- I have tried this recipe with different brands of cream cheese and most have made this dish very watery. The best cheese that I used was Philadelphia as it was slightly drier than others.
- When sautéing the spinach ensure that it sautéed for a little longer to ensure that water from the spinach is drier than usual as this can also make the dip watery.
- Do not add salt when cooking this recipe as feta is already salty.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
