I am obsessed with anything Greek, food speaking – Greek dressing, Greek salads, good Feta cheese, Spanakopita, Greek yogurt, Aginaropita (a savory pie with artichokes)….you get the picture.  I grew up on a salad my dad called “Greek Salad”, although he sometimes he called it “Indian Salad”. I have no idea why. I’m from Alabama; there’s no explaining a whole lot of things.

But, nevertheless I loved it. I can remember being young and looking forward to it because I wassooo in love with the sharpness of the feta cheese and how it contrasted so well with the black olives.

Oh dear.  Even as a child I was a food whore.

He always, always made it with his fried shrimp – which was truly sinfully delicious. I have never been able to replicate it, but it’s one of the things my dad made that stands out in my mind the most. I have no recipe, only taste bud memories, but one day I will!

This recipe is something that, I will be honest with you, was born out of a need to use a bag of fresh spinach. I’m going back to work tomorrow after a 5 day break, and, let’s be honest, unless I found something to do with it – it would very quickly turning into nasty brown spinach in a bag.  So – time to put it to use.

Wait, what have we here in the fridge? A batch of hummus that was made two days ago?

{Mind starts working}

OK…and….DONE!  I have a great idea! Ok, ok…fine, damn, an hour or so passed.

Give me a break, jeez.

Anyway, this is fresh spinach, hummus, Gouda (yes, kids, Gouda) and Feta, baked, then topped with freshly diced Greek style salad and MORE Feta.

It’s just so very sexy.

Greek Spinach Dip

1/4 white onion, diced
1/2 cucumber, diced
1/2 tomato, diced
3 oz can black pitted olives, diced
2 cups hummus (chickpea dip)
5 oz Fresh spinach leaves, washed and chopped – or ran through food processor
1/4 cup Gouda cheese, shredded
1 cup Feta cheese, crumbled and divided in half

In a large bowl mix together the onion through olives; put in the fridge ’till the rest is done.

Preheat oven to 375 °.  Combine the hummus, spinach and Gouda in an oven safe bowl; top with half of the Feta. Bake for 12 minutes. (You can use your judgment here; I baked it until the feta began to very slightly brown). Remove from oven and let cool for about 10 minutes. If serving now, spoon the salad on top of the dip.

Add the rest of the Feta.

Serve with pita chips, tortilla chips, pita bread, whatever you can get your hands on.

What the hell…

If you have none of the above just use some cardboard.

I won’t judge.

Just go make it-


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One Response to My Greek Obsession

  1. Denise says:

    Yummy! Love a great dip! Can’t we just eat this with a spoon as well? 🙂 Thanks Chik!

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