Ingredients
Spanakopita Dip
- 4 each Kontos® Olive Flatbread
- 2 cup(s) Spanakopita Dip
- 1 tsp(s) Oregano Fresh
- 0.50 tsp(s) Red Pepper Flakes
- 1 tbsp(s) Parmesan Cheese Block
Spanakopita Dip Ingredients
- 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, #30015 Crumbled
- 0.5 cup(s) Mozzarella Cheese Shredded
- To taste Kosher Salt
- To taste Ground Black Pepper
Instructions
Spanakopita Dip Assembly
- Pre-heat a convection oven to 400 Degrees F.
- Cut each flatbread into 6 equal triangles and place them on a grill rack set over a sheet pan lined with parchment paper.
- Bake for 7 minutes or until chips are crisp and golden.
- Garnish the spanakopita dip with oregano, red pepper flakes, and freshly grated parmesan cheese; Serve with olive flatbread chips for dipping."
Spanakopita Dip
- Pre-heat an oven set to broil.
- Set a skillet over a burner at medium high heat.
- Add the butter, garlic and yellow onion to the skillet and saute to for 2-3 minutes or until onions are translucent.
- Add the 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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