Best Spanakopita Dip Recipes

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CHICKEN OR TURKEY SPANAKOPITA BURGERS AND FRIES WITH YOGURT DIP



Chicken or Turkey Spanakopita Burgers and Fries with Yogurt Dip image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Hot pepper rings or pepperoncini, optional
1 package store-bought frozen fries, any variety
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 tablespoon butter
3 cloves garlic, 2 chopped, 1 crushed
1 red onion, 1/2 chopped, 1/2 thinly sliced
1 box, 10 ounces, frozen spinach, defrosted
2 teaspoons dried oregano, lightly crushed in the palm, divided
1/4 pound feta crumbles
1 1/3 pounds ground chicken or ground turkey breast, 1 package
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 seedless cucumber, thinly sliced lengthwise, plus 1 small, 2-inch piece of cucumber peeled, trimmed and chopped
2 plum tomatoes, thinly sliced lengthwise
Salt and pepper
1 1/2 to 2 cups good quality plain yogurt, look for Greek yogurt
1/2 lemon, juiced
1 cup arugula, coarsely chopped or shredded
4 crusty rolls, split
2 roasted red peppers, drained
1/4 cup flat-leaf parsley, a generous handful
1/4 cup 10 to 12 pitted kalamata olives

Steps:

  • Preheat oven to directions on the package and bake fries until crisp.
  • Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
  • Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
  • Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
  • Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.
  • Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.

SPANAKOPITA DIP



Spanakopita Dip image

Serve this flavorful spinach dip with pita chips for wonderful appetizers. Perfect if you love Greek cuisine.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h10m

Yield 10

Number Of Ingredients 13

3 tablespoons butter or margarine
1 clove garlic, finely chopped
2 bags (6 oz each) fresh baby spinach leaves
1/4 teaspoon salt
1 container (8 oz) sour cream
4 oz (half of 8-oz package) cream cheese, softened
1/2 cup crumbled feta cheese (2 oz)
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
1/3 cup pine nuts, toasted
2 tablespoons chopped green onions (2 medium)
Additional grated lemon peel, if desired
Pita chips, if desired

Steps:

  • In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
  • In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.

Nutrition Facts : Calories 175, Carbohydrate 6 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 245 mg

SPANAKOPITA DIP --



Spanakopita Dip -- image

A party dip with the Spanikopita taste, but without the without the fuss, of using phyllo dough. If you cannot find Greek Yogurt at your grocery store: Place 2 coffee filters in a sieve. Pour plain unflavored yogurt into the filters. Drain the whey overnight, refrigerated. Cooking time is the refrigeration time before serving.

Provided by emmalee1942

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup Greek yogurt
10 ounces thawed frozen spinach
1/2 cup crumbled feta cheese
1 tablespoon dried parsley
1 tablespoon minced onion
1/2 teaspoon minced garlic
1 teaspoon dried dill weed
1/2 teaspoon dried mint flakes
1/2 teaspoon paprika
1/4 teaspoon fresh ground pepper

Steps:

  • Thaw and thoroughly drain the spinach.
  • Blend all the ingredients.
  • Store, tightly covered, refrigeratred, at least 1 hour before serving.
  • Serve with homemade pita chips.

Nutrition Facts : Calories 26, Fat 1.6, SaturatedFat 1, Cholesterol 5.6, Sodium 89.8, Carbohydrate 1.7, Fiber 0.9, Sugar 0.5, Protein 2

SPANAKOPITA SPINACH AND ARTICHOKE DIP



Spanakopita Spinach and Artichoke Dip image

A heart and delicious spinach and artichoke dip made with feta, yogurt, mint, and dill. From Nooschi.

Provided by Barbell Bunny

Categories     < 60 Mins

Time 50m

Yield 4 cups of dip, 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Pre-heat the oven to 350F/175°C.
  • 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.
  • 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.
  • Right before serving, stir in the yogurt and lemon juice. Mix well and serve.

Nutrition Facts : Calories 116.1, Fat 6.4, SaturatedFat 4.3, Cholesterol 25.6, Sodium 470.5, Carbohydrate 9.4, Fiber 3.2, Sugar 3.7, Protein 7.1

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