Spanakopita Dip
A warm, scoopable spanakopita-inspired dip made with a creamy spinach artichoke parmesan base and topped with crispy, buttered phyllo, including a beautiful rolled phyllo rose in the center. All of the flavor of traditional spanakopita, none of the hours spent layering dough. Perfect for parties, potlucks, and holiday appetizer spreads.
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Cost: $10
Servings: 10 servings
Equipment
- Glass Pie Dish or similarly shaped oven safe baking dish
- Pastry brush
Ingredients
- 1 Container La Terra Fina Spinach Artichoke Parmesan Dip
- 12-15 Sheets phyllo dough thawed
- 3 tablespoon Butter melted
- Aleppo Pepper optional, to taste
- Fresh dill or parsley optional, for garnish
Instructions
- Preheat the oven to 375. Transfer the spinach artichoke dip into a glass pie dish or similar oven-safe baking dish.
- Tear most of the phyllo sheets into rough, bite-sized pieces. Set aside one or two sheets to brush with butter and loosely roll and coil into a spiral "rose."
- Scatter the torn phyllo around the outer edge of the dip and set the rolled phyllo rose in the center. Brush all of the phyllo generously with the melted butter. If using, sprinkle on crushed red pepper flakes and a little extra parmesan.
- Bake for 25 minutes, until the dip is warmed through and bubbling and the phyllo topping is deeply golden and crisp. Scatter Aleppo pepper, fresh dill or parsley over the top just before serving, if desired.
Notes
Best served warm, right out of the oven, while the phyllo is still crisp. Work with one phyllo sheet at a time for the center rose, keeping the rest covered with a damp towel so they don't dry out. Leftovers keep in an airtight container in the fridge for up to 3 days; the phyllo topping will soften on reheating.
Nutrition
Calories: 90kcal