This wonderful dip is my take on the Greek classic called Skordalia.
Makes about 1 1/2 cups puree.
1 cup coarsely chopped spinach, washed and dried 1/2 cup fresh bread crumbs 3/4 cup plus 2 tablespoons walnuts 1/2 cup extra virgin olive oil 3 garlic cloves, minced 1 teaspoon lemon juice or white wine vinegar Salt and freshly ground black pepper Extra virgin olive oil for drizzling Lemon wedges Pita bread
Preheat an oven to 375°F. Tear each loaf of pita into 2 separate rounds. Cut each round into 8 wedges. Place the pita on a baking sheet. Drizzle with the 3 tablespoons of the olive oil, sprinkle with salt and toss together. Bake in the oven, tossing occasionally, until crisp, 10 to 12 minutes. Remove from the oven and cool on the baking sheet.
Bring a pot of salted water to a boil. Add spinach to boiling water and immediately drain. Pat dry with paper towels.
Soak the bread crumbs in cold water and squeeze well to remove excess moisture. Discard the water.
Place the walnuts on a baking sheet and bake in oven until they are golden, about 7 minutes, and allow to cool. Chop 2 tablespoons of the walnuts and reserve for the garnish.
Place the spinach, bread crumbs, remaining 3/4 cups walnuts, remaining 6 tablespoons olive oil, garlic, lemon zest, and lemon juice in a blender or food processor. Blend to obtain a smooth paste. Taste and season with salt and pepper.
Spread puree on a plate. Sprinkle with the reserved walnuts and garnish with lemon wedges. Serve with pita crisps.
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