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Spanakopita Dip and Mini Spanakopita Phyllo Cups

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Level: Easy

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Description

Spanakopita Dip is the dip that can do it all. A meal-of-a-dip full of spinach, studded with feta cheese, garlic, onions and various herbs and spices, it is wonderful at topping chips, crackers and veggie sticks. But it doesn’t stop there. With very little effort, a bit of phyllo dough, and some olive oil, it can be transformed into a beautiful and flavor-packed amuse bouche or finger food. No magic required!

Ingredients

  • 1 container (17.6 Ounce) Container Greek Yogurt
  • 1 pound Frozen Chopped Spinach, Thawed And Squeezed Lightly To Remove Excess Moisture
  • ⅓ cups Feta Cheese Crumbles
  • 2 Tablespoons Minced Fresh Parsley
  • 2 Tablespoons Dry Minced Onion Flakes
  • 2 teaspoons Garlic Salt
  • 1 teaspoon Minced Fresh Garlic
  • 1 teaspoon Dried Dill Weed
  • ½ teaspoons Paprika
  • ¼ teaspoons Freshly Ground Black Pepper
  • ⅛ teaspoons Freshly Grated Nutmeg
  • _____
  • FOR MINI PHYLLO CUPS:
  • 5 pieces Phyllo Dough
  • 2 Tablespoons Extra Virgin Olive Oil

Preparation

Begin by combining yogurt with spinach and all other dip 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.

You can also use the dip to prepare the Mini Spanakopita Phyllo Cups as described below:

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 for about three hours at room temperature.

2 Comments

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Rebecca on 4.28.2010

Thanks romansmom! You can definitely use regular onion in place of the dried. Dried onion has the advantage of helping soak up any excess liquid from the spinach, so you may want to take more care to squeeze it very dry!

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romansmom on 4.13.2010

congrats on being featured! Was wondering if regular onion will work in place of the dried?

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