Spanakopita Dippers
Bubbly creamed spinach and feta dip, studded with melted shreds of mozzarella. The dip is garnished with fresh oregano, red pepper flakes, and freshly grated parmesan cheese. Served with a side of crispy, baked, cocktail flatbreads for dipping.
Servings 8
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.