Spanakopita Spinach And Artichoke Dip Recipe

Name: Spanakopita Spinach And Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 ounces Baby Spinach, roughly chopped; 1 (398 ml) jar artichoke hearts, roughly chopped; 6 scallions, finely chopped; 1 garlic clove, minced; 1/2 lb light feta, crumbled; 4 tablespoons fresh dill, finely chopped; 3 tablespoons of fresh mint, finely chopped; 5 tablespoons low-fat plain yogurt; 1/2 tablespoon lemon juice; extra virgin olive oil; salt and pepper

Servings: persons

11 ounces Baby Spinach, roughly chopped
1 (398 ml) jar artichoke hearts, roughly chopped
6 scallions, finely chopped
1 garlic clove, minced
1/2 lb light feta, crumbled
4 tablespoons fresh dill, finely chopped
3 tablespoons of fresh mint, finely chopped
5 tablespoons low-fat plain yogurt
1/2 tablespoon lemon juice
extra virgin olive oil
salt and pepper

1
Pre-heat the oven to 350F/175u00b0C.
2
Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery.
3
In a lightly oiled pan, sautee the garlic for about 30 seconds.
4
Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
5
Remove from pan and drain any excess liquid.
6
In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well.
7
Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
8
Right before serving, stir in the yogurt and lemon juice. Mix well and serve.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 11 ounces Baby Spinach, roughly chopped, 1 (398 ml) jar artichoke hearts, roughly chopped, 6 scallions, finely chopped, 1 garlic clove, minced, and more.

Yes, Spanakopita Spinach And Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spanakopita Spinach And Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions