Spanakopita Spinach And Artichoke Dip

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 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 fresh mint, finely chopped
• 5 tablespoons low-fat plain yogurt
• 1/2 tablespoon lemon juice
• extra virgin olive oil
• salt and pepper

Recipe

• 1 pre-heat the oven to 350f/175°c.
• 2 make sure the vegetables and herbs are dry before chopping them. this is to avoid the dip being too watery.
• 3 in a lightly oiled pan, sautee the garlic for about 30 seconds.
• 4 add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
• 5 remove from pan and drain any excess liquid.
• 6 in a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. add in salt and pepper to taste. mix well.
• 7 transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
• 8 right before serving, stir in the yogurt and lemon juice. mix well and serve.