Healthy Recipe, Spanakopita Dip

Triangles of the traditional savory Greek pie known as spanakopita are familiar at fancy cocktail parties. Skip the buttery phyllo pastry, and you’ve got the basis for an easy, crowd-pleasing dip that’s actually good for you. This recipe, adapted from one in “Big Dip Energy,” blends the spinach and feta filling with Greek yogurt and herbs and serves it hot or cold with baked pita or bagel chips, raw veggies, or both. Leftovers could be smeared on a bagel, tucked in a pita with sliced tomatoes for a sandwich, or stirred into pasta for a fast, protein-rich meal. Serves 8-10. – Susan Puckett

Ingredients

• 4 tablespoons olive oil (plus more, to taste)
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 1 package (10 ounces) of frozen chopped spinach, thawed and wrung out in a tea towel
• Kosher salt
• 1 cup plain whole-milk Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 6 ounces feta in brine, crumbled, plus 2 tablespoons of the reserved brine
• Pinch of crushed red pepper
• 1 small bunch scallions, trimmed and thinly sliced (white and green parts)
• 2 to 3 tablespoons chopped fresh dill
• 2 to 3 tablespoons chopped fresh parsley
• Pita chips, bagel chips, and/or raw vegetables for dipping 

Instructions

1. In a large saucepan or high-sided skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and sauté, stirring occasionally, until just starting to turn brown, 5 to 7 minutes. 
2. Add the garlic and cook a minute or so longer until fragrant. Add 1 more tablespoon of the oil and the spinach and cook another 3 to 5 minutes, stirring occasionally, until warmed. Season with ½ teaspoon of salt.
3. In a medium bowl, combine the yogurt, lemon juice, feta, crushed red pepper, most of the scallions and herbs (reserve some for garnish), feta brine, and 1 to 2 tablespoons more of the oil, depending on how rich you want it. Stir well.
4. To serve hot, add the creamy mixture to the spinach mixture in the pan and heat on medium-low until warmed, about 5 minutes. To serve cold, add the spinach mixture to the creamy mixture in the bowl, mix well, and refrigerate until ready to serve. (It’s also good at room temperature!)
5. Garnish with reserved scallions and herbs, and serve with dippers of your choice.

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