Baked Spinach & Feta Dip Recipe

Ingredients

400g baby leaf spinach
1 onion
4 garlic cloves
1 lemon
A generous pinch of chilli flakes
160g labneh
200g soured cream
200g feta
50g grated Parmesan
Toasted pitta bread, to serve

Prep: 15 mins | Cook: 35 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Rinse the baby leaf spinach. Place a medium-sized pan on a medium heat and add the spinach. Cook, stirring, for 8-10 mins till the spinach has wilted. Tip the spinach out of the pan into a colander. Press the spinach with a wooden spoon to squeeze as much water out as possible. Set aside to cool. Keep the pan for later.

2. Trim, peel and finely chop the onion. Put the pan back on the heat. Add 1 tbsp olive oil and the onion. Season with salt and pepper. Pop a lid on the pan, turn the heat down to low and sweat the onion for 10 mins, stirring occasionally, till the onion is very soft but hasn't picked up any colour. If it starts to brown, turn the heat down even more and add a few tbsp water.

3. Meanwhile, peel and grate or crush the garlic. Finely grate the zest from the lemon. Give the cooled spinach an extra squeeze with your hands to make sure you get out as much water as possible. Roughly chop it.

4. Add the garlic, lemon zest and chilli flakes to the onion. Cook and stir for 2 mins till fragrant. Stir in the spinach.

5. Take the pan off the heat. Add the labneh and soured cream and stir to mix. Crumble in the feta and add the grated Parmesan. Squeeze in the juice from half the lemon. Stir well to mix, then taste and add more salt and peper or lemon, if you think it needs it.

6. Spoon the dip into an ovenproof dish then bake for 15 mins till the dip is golden brown and bubbling. Serve warm from the oven with toasted pitta to dip.