Serves 12.


  • 1 10 oz package of frozen spinach, chopped, thawed and squeezed dry
  • 1/2 lb of cream cheese, softened
  • 6 tbs milk
  • 2 cups ripe tomatoes, seeded and chopped
  • 1/2 cup onion, minced
  • 2 tbs of chopped Serrano chilies, seeded and minced finely
  • 4 large pitas, cut into 6ths
  • 1 tsp ground cumin
  • 1 tsp lemon pepper
  • 2 tbs extra virgin olive oil


  • Pre heat oven to 400 degrees.
  • Squeeze the excess water out of the spinach, using a clean dish towel or paper towels.
  • In a large bowl, combine the spinach, cream cheese, milk, tomatoes, onion and minced chilies.
  • Mix well to blend thoroughly.
  • Spoon mixture into a oven proof glass pie pan. Bake for 20 minutes.
  • While the dip is baking, cut the pitas into wedges.
  • Mix the cumin and lemon pepper together in small bowl.
  • Place the pitas on a non stick baking sheet and brush with olive oil and sprinkle with the cumin mixture.
  • When the dip is done, broil the pitas until lightly browned, about 3 minutes.
  • Let the dip cool briefly, and serve it in the middle of a platter surrounded by the crispy pita wedges.