Greek-style spanakopita meal dip recipe
Created by The Tesco Recipes 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
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)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1090kJ 262.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 16.1gProtein 14.7gFibre 6.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the grill on high.
- 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.
- 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.
- 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.
- See more Homemade dip recipes
