Course Anytime, Appetizer, Snack
Cuisine American, Greek
Servings 24 chips

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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Spanakopita Dip

A skillet of bubbly creamed spinach and feta dip, studded with melted shreds of mozzarella. The dip is garnished with fresh oregano, red pepper flakes, freshly grated parmesan cheese and served with a side of crispy olive flatbread chips for dipping.
Kontos® Olive Flatbread #10077
Kontos® Domestic Feta #30015