Spanakopita Spinach And Artichoke Dip

• 11 ounces Baby Spinach, roughly chopped
• 1 (398 ml) jar artichoke hearts, roughly chopped
• 6 scallions, finely chopped
• 1 garlic clove, minced
• 1/2 lb light feta, crumbled
• 4 tablespoons fresh dill, finely chopped
• 3 tablespoons of fresh mint, finely chopped
• 5 tablespoons low-fat plain yogurt
• 1/2 tablespoon lemon juice
• extra virgin olive oil
• salt and pepper

1. Pre-heat the oven to 350F/175u0b0C.
2. Make sure the vegetables and herbs are dry before chopping them. This is to avoid the dip being too watery.
3. In a lightly oiled pan, sautee the garlic for about 30 seconds.
4. Add in the spinach, dill, scallions and mint, and sautee for approx 3-5 minutes or until the veggies have wilted.
5. Remove from pan and drain any excess liquid.
6. In a large bowl, mix together the wilted vegetables, crumbled feta, and artichokes. Add in salt and pepper to taste. Mix well.
7. Transfer the spinach and artichoke mixture into a baking dish, and bake uncovered for 30-35 minutes.
8. Right before serving, stir in the yogurt and lemon juice. Mix well and serve.

spinach, scallions, garlic, light feta, fresh dill, mint, lowfat plain yogurt, lemon juice, extra virgin olive oil, salt

Taken from www.food.com/recipe/spanakopita-spinach-and-artichoke-dip-418195 (may not work)