1tbspFresh dillfinely chopped (alternatively use 2 tsp dried)
1-2tspLemon juice
Salt and pepperto taste
¼cupParmesan cheesegrated
3pita breads
2tbspolive oil
Instructions
Wash the fresh spinach and drain then dry well.
Cook the spinach in a large pan until completely wilted then remove from the heat and transfer to a colander.
Allow to drain, pressing out the liquid with the back of a wooden spoon. Once cooled slightly, transfer to a chopping board give the spinach a good chop.
Transfer the wilted and chopped spinach to a mixing bowl.
In the same pan you cooked the spinach, heat the olive oil then sauté the onion and garlic for a few minutes until fragrant.
Once cooked, add to the spinach. Add the softened cream cheese, sour cream, crumbled feta cheese and finely chopped dill. Season with lemon, salt and pepper and mix well.
Transfer the dip to an oven-proof dish and sprinkle over finely grated Parmesan cheese. Bake at 220ºC/430ºF for 10 minutes.
Slice pita breads into triangles. Place on a baking sheet and drizzle with olive oil. Bake with the dip for 10 minutes until golden brown and crisp.