A bright, herb-forward dip that captures all the flavors of classic spanakopita filling in a spoonable, shareable form. The November-harvest olive brings everything together here without overpowering. You still notice the light peppery sensation in your throat -- sign of quality olive oil and the presence of healthy polyphenols.
its mild green flavors, mimics the greens in traditional spanakopita, but it's riper character doesn't take over and lets the the feta, fresh herbs, and lemon rye the star of the dish as they should be.
Serves: 2–4 as an appetizer Prep time: 5 minutes
Ingredients
- 4-5 tablespoons Oleosophia November Harvest olive oil (or any medium-intensity olive oil harvested in November)
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 30g feta cheese, crumbled
- ½ spring onion, mostly the green part, thinly sliced
- Zest of ⅔ of one lemon
- Warm or crusty bread, for dipping
Method
Combine the olive oil, chopped dill, mint, spring onion, and lemon zest in a shallow bowl or rimmed plate. Stir gently to let the herbs bloom in the oil for a minute or two.
Scatter the crumbled feta over the top, letting some sink in and some rest on the surface. Resist the urge to over-mix — you want little pockets of briny cheese rather than a uniform spread.
Serve immediately with warm, crusty bread torn into pieces for dipping. Swipe the bread through the oil first, then scoop up some feta on the way out.
Tips
The quality of the olive oil matters more than anything else here. A November-harvest oil like Oleosophia will have that signature peppery finish at the back of the throat — that's the polyphenols, and they're exactly what you want.
For an extra kick, add a pinch of chili flakes.
Best eaten the day it's made, while the herbs are vibrant and the oil is fresh.
