- 1 (17.6 ounce) container Greek yogurt
- 1 pound frozen chopped spinach (thawed and lightly squeezed to remove excess moisture.)
- 1/3 cup feta cheese crumbles (You can increase or decrease this according to taste.)
- 2 Tablespoons minced fresh parsley leaves (or 2 teaspoons dried parsley flakes)
- 2 Tablespoons dry minced onion flakes
- 2 teaspoons garlic salt
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried dill weed
- ½ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon fresh ground nutmeg
As in the Dill-icious Greek Yogurt Dip, begin by combining yogurt with spinach and all other ingredients in a large bowl. Stir well until evenly combined. Store, tightly covered, in the refrigerator for at least 1 hour prior to serving. Serve with sturdy chips, crackers, vegetable sticks or spread on bread.
Alternately, you could go hog wild to and make Mini Spanakopita Phyllo Cups.
Mini Spanakopita Phyllo Cups
- One batch Spanakopita Dip
- 5 sheets thawed phyllo dough
- 2 Tablespoons extra-virgin olive oil
Preheat oven to 375F.
Lay one sheet of phyllo dough out on a cutting board. Brush lightly with olive oil. Carefully lay another sheet of phyllo dough over the first and repeat with olive oil and remaining phyllo dough. Using a 2 ¾” round biscuit or cookie cutter, cut through the layered phyllo dough. Gently press the layered phyllo dough rounds, olive oil side down, in mini-muffin tin cups.
Place on the center rack in the oven. Remove the pan after it has baked for five minutes. Press the center down, carefully, if it is beginning to puff up. Place pan back in the oven and bake for five more minutes or until golden brown. Remove from oven. Remember that the cups will continue to brown a bit as they cool. Transfer cups to a rack and cool completely.
Spoon about two teaspoons of the Spanakopita Dip into each cup and serve. The phyllo cups will remain crisp at room temperature for about three hours at room temperature.