Ingredients
Spanakopita Dippers
- 32 each Kontos® Cocktail Flatbread
- 2 cup(s) Spanakopita Dip
- 1 tsp(s) Oregano Fresh, Minced
- 0.5 tsp(s) Red Pepper Flakes
- 1 tbsp(s) Parmesan Cheese Block Freshly Grated
Spanakopita Dip
- 2 tbsp(s) Butter Unsalted
- 2 tbsp(s) Garlic Fresh, Minced
- 0.5 cup(s) Yellow Onion 1/4 in. Dice
- 1 cup(s) Spinach Frozen, Thawed, Strained
- 6 oz. Cream Cheese
- 0.5 cup(s) Kontos® Domestic Feta Cheese Crumbled
- 0.5 cup(s) Mozzarella Cheese Shredded
- to taste Kosher Salt
- to taste Ground Black Pepper
Instructions
Spanakopita Dippers
- Pre-heat a convection oven to 400 Degrees F.
- Arrange flatbreads on a grill rack set over a sheet pan lined with parchment paper.
- Bake for 3 minutes or until flatbreads are crisp and golden.
- Garnish the spanakopita dip with oregano, red pepper flakes, and freshly grated parmesan cheese; Serve with cocktail flatbread chips.
Spanakopita Dip
- Pre-heat an oven set to broil.
- Place a skillet over a burner set to medium high heat.
- Add the butter, garlic and yellow onion to the skillet and saute for 2-3 minutes or until onions are translucent.
- Add spinach to the skillet and continue to saute for 5-7 minutes to reduce moisture; Adjust seasoning with salt and pepper.
- Reduce the heat to medium low and fold in the cream cheese until melted.
- Transfer the dip into a 16 oz ramekin and top with crumbled feta and shredded mozzarella cheese.
- Broil for 2 minutes or until cheese is bubbly and golden.
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