I was seriously craving spanakopitas and was set to make them until CK reminded me that phyllo probably isn't the healthiest thing, if I was planning on eating it in large quantities. I thought about it, whined a little, but agreed with him in the end. Now, phyllo itself is not all that bad for you. It is made of flour, water, and a little bit of oil...harmless right? But, most of the recipes I saw required me to butter the phyllo pastry before filling it with spinach and feta. That, I guess, is the unhealthy part.
After sleeping on the idea, I woke up with a revelation. I was going to make the spanakopitas in dip form! The phyllo pastry simply got replaced with whole wheat baguette, and I added artichokes and other herbs into the dip for more flavor. It turned out awesome, and my family thoroughly enjoyed the dip.
This recipe yields 4 cups.
Spinach and Artichoke Dip
- 312g (11 oz.) baby spinach, roughly chopped
- 1 (398 ml) can of artichoke hearts, roughly chopped
- 6 scallions, finely chopped
- 1 clove of garlic, minced
- 1/2 lb (0.23kg) of light feta, crumbled
- 4 Tbsp fresh dill, finely chopped
- 3 Tbsp fresh mint, finely chopped
- 5 Tbsp of low fat plain yogurt
- 1/2 Tbsp lemon juice
- extra virgin olive oil
- salt and pepper to taste
1. Pre-heat the oven to 350F/175C.
2. Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery. In a lightly oiled pan, sautee the garlic for about 30 seconds. Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted. Remove from pan and drain any excess liquid.
3. In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well. Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
4. Right before serving, stir in the yogourt and lemon juice. Mix well and serve.