Yogurt-Spinach-Dip

Ingredients

    2 tablespoons olive oil
    1 small yellow onion, diced
    2 cloves of garlic, chopped
    1 teaspoon dried oregano
    ½ teaspoon fine sea salt
    1 package (285 g) frozen spinach, thawed and thoroughly drained
    1 tablespoon fresh lemon juice
    75 g diced piquillo peppers from a jar or marinated spicy peppers, drained
    285 g FAGE Total 5%, FAGE Total 2% or FAGE Total 0.2%
    140 g grated Parmesan cheese
    75 g crumbled feta

Instructions

  1. Preheat oven to 190 °C. Lightly grease a small ovenproof baking dish.
  2. In a large skillet, heat oil over medium heat.
  3. Stir in onion, garlic, oregano and salt and saute until onion is soft, 5-7 minutes.
  4. Squeeze as much excess liquid from spinach as possible, then stir it into onion mixture along with lemon juice and cook for 1 minute. Remove from heat.
  5. Stir in the paprika, FAGE Total, 125 g Parmesan cheese and feta.
  6. Pour the mixture into a baking dish and sprinkle with the remaining 15 g Parmesan.
  7. Bake until golden brown, about 20-25 minutes. Serve warm.Store leftovers in an airtight container in the refrigerator for up to four days.
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