The best spinach dip w/ chipotle lime

2 10-ounce packages frozen spinach, thawed and drained
8 ounces cream cheese (about 1 cup), softened
1/2 cup mayonnaise
1/2 cup sour cream (see note)
1/2 cup sliced scallions
1/3 cup chopped cilantro
1 tablespoon chopped chipotle in adobo sauce, or more to taste
1 tablespoon freshly squeezed lime juice, or to taste
3/4 teaspoon kosher salt, or to taste
Freshly ground black pepper
Tortilla chips, for dipping.

1. Bundle spinach in a clean dishtowel and squeeze very tightly to remove all excess moisture.

2. In a food processor, blend together all ingredients except spinach until very smooth, about 90 seconds. Pulse in spinach until just combined. Taste and adjust seasoning, if necessary. Serve with tortilla chips.

Yield: About 3 cups.

Note: You can omit the sour cream and increase mayonnaise to 1 cup.

From May 23, 2007 NYT

Spinach, feta and pinenut tart

My friend requested my assistance for a party this evening. She was in need of a vegetarian main course. I made this spinach pie inspired by the the Greek dish called spanikopita. My sister-in-law found this recipe on another blog called Je Mange la Ville, but it was first printed in Gourmet, Nov 1998.

The spinach pie was a huge success. Next time I might add a little garlic though. Phyllo dough makes anything fabulous. It requires delicate handling so the thin sheets don't tear (keeping the dough covered w/ damp paper towls helps a lot), but it is worth the trouble and, unlike puff pastry, it is basically idiot-proof. The pie was made with six sheets of phyllo. Between each layer was melted butter and grated parmesan. YUM! The toasted pine nuts lend an earthy flavor and a nice bite to the dish. I also used Bulgarian sheep's milk feta because it actually has flavor. Domestic cow's milk feta is dull by comparison, plus real feta is made w/ sheep's milk.

The blog Je Mange la Ville has some great recipes on it. Michelle, the blogger, and I must be kindred spirits: same age, two cats, studied French, love food, read cookbooks. Check out her web site. She's been at this longer than I have and she has pictures of the food as she prepares it!