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Spinach Feta Ricotta Dip

Every Easter, I look for some new recipe to bring to our Easter party.  I have certain personal criteria that I need to fill…the dish needs to evoke spring, contain eggs and have some fresh greens and/or herbs in it.  This year, I had my heart set on making a more spinachy-herby version of this recipe that I found in Saveur for Alevropita, but I had a complete phyllo breakdown.  Apparently, you can’t keep phyllo in the freezer forever.  Instead, I decided to use most of the filling to make a completely awesome ricotta dip.  My new Easter recipe was done and my Spinach Feta Ricotta Dip was born.

Spinach Feta Ricotta Dip - Baked

I kept the original components of the dish intact by combining a 450 gram tub of ricotta (I used the traditional kind) with 6 ounces of feta.

Spinach Feta Ricotta Dip - Start

To that, add:

– 1 egg

– 1 tsp dried oregano

– ¼ tsp pepper

Spinach Feta Ricotta Dip - With Egg

Stir these up and add:

– ½ cup frozen spinach, defrosted and wrung as dry as possible

– 2 tbsp chopped dill

– 2 tbsp chopped parsley

Spinach Feta Ricotta Dip - With Herbs

This is enough to fill two regular sized ramekins, but feel free to get creative with your serving options.  

Spinach Feta Ricotta Dip - Into Bowls

Bake at 400 degrees for 15-20 minutes….just until it’s golden and bubbly.

Spinach Feta Ricotta Dip - Baked2

Serve with some nice bread, crackers or whatever you like to spread delicious ricotta dip onto.  Honestly, I can just eat this stuff straight. 

Spinach Feta Ricotta Dip - Spread

Spinach Feta Ricotta Dip - With Bread

 

2 comments

  1. Mom

    Neat… now I am REALLY looking forward to seeing you at Easter . Looks and sounds fantastic.

    1. Rasa

      Thanks Mom! I really wish the phyllo dish had worked out, but I can’t wait for you to try this dip.

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