This Greek Spinach Pie-inspired Dip is a fun twist on a classic appetizer, and SO easy to make! Full of cheesy flavors, this Spanakopita Dip is a great last-minute appetizer. Serve it with colorful chips or phyllo crackers for a Mediterranean escape. This dairy-free dip will be a hit with everyone!
What is spanakopita?
Spanakopita is a savory pie made with phyllo dough and filled with a cheese and spinach mixture. It is baked and served in slices. This pastry originated in Greece and is traditionally filled with spinach, feta cheese, onions, scallions, egg, and other herbs.
Today's recipe is by no means authentic; it is simply inspired by this traditional dish.
History of Spanakopita
The origins are difficult to trace; some accounts state it originated in the 5th century B.C. at a banquet hosted by the poet Philoxenos. Other accounts mention that spanakopita originated over 400 years ago in the northwestern Grecian region of Epirus. Spinach and cheese pie has similarities to a Turkish recipe for ispanakli, giving yet another possible cultural connection.
How do you pronounce spanakopita?
The phonetic spelling is "spae-nuh-kow-puh-tuh." Here is a video example.
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How to Make the Spanakopita Filling for this Dip
Traditional spanakopita is not vegan, so this recipe uses soaked cashew nuts in place of cheese. When added to a high speed blender, cashews become very creamy and remarkably similar to ricotta cheese. Lemon juice adds just the right amount of tang.
- Soak cashews in boiling water to soften.
- Sauté onion and garlic until golden.
- Blend cashews with alliums, herbs, milk, spinach, and lemon juice.
- Serve hot or cold.
I hope you enjoy this twist on vegan spanakopita! Please let me know in the comments if you give it a try. If you're looking for more dip recipes, try one of these next:
Spanakopita Dip
Ingredients
- 1 cup cashews
- One small onion or shallot
- 2 TBS olive oil
- 3 small cloves garlic minced
- Salt and pepper
- 2 cups frozen spinach measured from frozen
- .5 cup dairy free milk I used almond
- Juice of one half of a lemon 3-4 TBS
- .25 cup parsley chopped
- 1 teaspoon dried oregano
- 1 teaspoon fresh dill optional
- Pine nuts for topping optional
Instructions
- Begin by boiling water. Add cashews to a heatproof bowl and submerge in boiling water for 10 minutes. This will soften them and make blending easier.
- While cashews are soaking, mince onion/shallot. Measure .25 cups for usage and set the rest aside for another recipe. Heat olive oil in a skillet over medium heat and add onion to sauté for 5 minutes, until golden. Add garlic and cook for 30 seconds more, stirring so that it does not burn. Season mixture with a pinch of salt, stir, and remove from heat.
- Thaw your frozen spinach by adding to to a microwave-safe plate and heating it for a minute or two in the microwave. Let cool a bit and carefully squeeze out excess water by pressing with your hands. It helps to do this over a strainer (the spinach will condense in volume a lot).
- Drain cashews and add them to a high speed blender with sautéed onion/garlic, 1 teaspoon salt, a few twists of black pepper, dairy-free milk, lemon juice, chopped parsley, dried oregano, and dill if using. Begin blending on a low speed, increasing gradually so that the mixture is nice and smooth.
- Season to taste adding salt for complexity, lemon juice for tang, or more herbs for brightness.
- Serve dip warm or cool with chips of choice.
Nutrition
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