SPANAKOPITA DIP
Directions
- 1Heat up the olive oil in a saucepan over a medium heat.
- 2After 2 minutes, add the chopped leek and sauté for 2-3 minutes until softened.
- 3In batches add the spinach and close the saucepan with a lid to allow it to wilt, stirring frequently.
- 4Repeat until all the spinach has wilted.
- 5Add this mixture to a bowl along with the rest of the ingredients.
- 6Mix until well combined.
- 7Place in an oven safe dish to bake at 180 degrees Celsius fan for 25-30 minutes until lightly golden brown on top and the consistency is perfectly gooey.
- 8If adding shredded filo on top, bake the spanakopita for an additional 10 minutes until the top is golden brown.
Ingredients
- 2 tbsp extra virgin olive oil
- 3 tbsp extra virgin olive oil
- 1 leek, chopped
- 480 g spinach
- 200 g full fat cream cheese
- 200 g feta, crumbled
- 100 g medium cheddar, grated
- 50 g fresh, dill chopped
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- Salt and ground black pepper to taste
- 50 g filo, shredded
Equipment
saucepanlidbowloven safe dish
Tips
- If adding shredded filo on top, bake the spanakopita for an additional 10 minutes until the top is golden brown.
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