Hello #LoyalRoyals
If you’re a Spanakopita fan, then this might be the most delicious dip you’ve ever tasted! Hot, oozy comfort food to the max, this dip deserves to be the hero of any festive spread this summer.
Dip, dunk and enjoy!
You’ll need
1 Tbsp olive oil
1 small onion, peeled and chopped
¼ cup thinly sliced spring onions
3 garlic cloves, peeled and minced
200g fresh baby spinach, chopped
400g ricotta cheese
2 tsp fresh lemon juice
1 tsp lemon zest
Pesto Princess Greek Pesto (or your favourite pesto)
2 Tbsp fresh parsley, chopped
1 Tbsp fresh dill, chopped
1 cup mozzarella, grated
100g creamy feta cheese, crumbled
Salt and pepper, to taste
Crackers, olives, baby cucumbers, Pesto Princess Hummus and Tzatziki, to serve
How to
1. Preheat the oven to 180°C. Using a large non-stick pan, heat the olive oil over medium heat. Add the onion and spring onion and cook until softened (between 2 and 3 minutes). Add the garlic and chopped spinach (1 heaped cup at a time) and saute until the spinach is just wilted. Set aside.
2. In a large bowl, combine the ricotta, spinach mixture, lemon juice, lemon zest, Pesto Princess Greek Pesto, herbs, half the mozzarella and all of the feta. Once combined, season with salt and pepper (we love Oryx).
3. Transfer the mixture into a greased dish (we used a 23cm oval baking dish) and top with the remaining mozzarella. Bake for about 15 minutes or until bubbly and golden brown.
Serve warm with crackers, olives, baby cucumbers & Pesto Princess Hummus & Tzatziki.
Photography, Recipes and Styling by Michelle Parkin.
