Greek Horta Spinach and Pine Nut Dip
A warm, savory spinach dip inspired by Greek horta, blending tender cooked spinach with toasted pine nuts, tangy ricotta salata, and aromatic garlic. Finished with a drizzle of quality olive oil and a pinch of red pepper, it's perfect for serving with crusty bread, pita, or fresh vegetables. The nutty pine nuts and salty cheese create depth while keeping the dip lighter than cream-based versions.
Steps
Before you start
- Gather all ingredients so they are ready when you begin
- If using frozen spinach, thaw it completely and squeeze out excess moisture before cooking
- Have a fine microplane or box grater ready for the garlic and cheese
Toast the pine nuts
- Place the ½ cup (65 g) pine nuts in a 10-inch (25 cm) skillet over medium heat.
- Toast, stirring frequently with a wooden spoon, for 3–4 minutes until they are fragrant and light golden brown.
- Watch carefully as they burn quickly.
- Transfer to a small bowl and set aside.
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Ready when: Pine nuts are fragrant and light golden brown
Tip: Pine nuts burn easily; stir constantly and transfer them out of the pan immediately to stop them cooking.
Cook the garlic and spinach
- Return the skillet to medium heat and add 3 tablespoons (45 ml) olive oil.
- Once the oil shimmers, add the 3 minced garlic cloves and cook, stirring, for 30 seconds until fragrant but not browned.
- Add the 10 oz (280 g) fresh spinach—in batches if necessary—stirring constantly with the spatula.
- Cook for 4–5 minutes, stirring occasionally, until the spinach is completely wilted and any excess moisture has mostly evaporated.
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Ready when: Spinach is completely wilted and any excess liquid has evaporated
Tip: Squeeze fresh spinach gently to remove excess water before cooking; this prevents the dip from becoming watery. If using frozen, thaw and squeeze it completely dry.
Combine and season
- Remove the skillet from the heat.
- Stir in the reserved toasted pine nuts, ⅓ cup (45 g) grated ricotta salata, and 1½ tablespoons (22 ml) fresh lemon juice.
- Taste and season with fine sea salt and freshly ground black pepper to your preference.
- The ricotta salata and lemon provide most of the flavor, so taste before adding salt.
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Ready when: Ingredients are well mixed and taste is balanced
Tip: Since ricotta salata is salty, taste the dip before adding extra salt to avoid over-seasoning.
Finish and serve
- Transfer the dip to a small serving bowl.
- Drizzle a little extra olive oil over the top if desired, and sprinkle with ¼ teaspoon (0.5 g) red pepper flakes for a warm spice note.
- Serve warm or at room temperature with crusty bread, pita chips, or fresh vegetables.
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Tip: The dip can be made a few hours ahead and gently reheated in a skillet or served at room temperature; it actually benefits from letting the flavors meld.
Good to know
Tips
- Ricotta salata is a firm, salted whey cheese with a pleasant salty bite; if you cannot find it, feta is a close and delicious alternative.
- For a warmer spice profile, increase the red pepper flakes to ½ teaspoon (1 g), or omit entirely for a milder dip.
- Fresh spinach releases a lot of water as it wilts; don't skip the step of letting it cook down fully or the dip will be watery.
- This dip is best served warm or within a few hours of making, when the flavors are brightest and the texture is smooth.
Make ahead
You can prepare this dip up to 1 day ahead. Store it covered in the refrigerator, then gently reheat in a skillet over medium-low heat, stirring often, for 2–3 minutes until warm. You can also serve it at room temperature if you prefer.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended as the texture of the spinach and cheese may change. Reheat gently in a skillet or microwave in 30-second intervals, stirring in between.
Substitutions
- ricotta salata, finely grated → finely grated feta cheese. Feta works beautifully for a more traditional Greek flavor and is easier to find. Use the same amount. The dip will be slightly creamier and more pungent.
- pine nuts → walnuts, toasted and finely chopped. Walnuts are more affordable and add an earthy note. Toast and chop them finely so they blend into the spinach smoothly.
- fresh spinach, packed → 10 oz (280 g) frozen spinach, thawed and squeezed dry. Frozen spinach is convenient and works just as well. Make sure to squeeze out all excess moisture before cooking.
- extra-virgin olive oil → unsalted butter (2 tablespoons / 30 g) plus 1 tablespoon (15 ml) olive oil. This creates a slightly richer, more European version. Use the butter for sautéing the garlic and spinach, then finish with olive oil.
