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.
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:Print
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