Love that classic Greek spanakopita? Of course you do! That iconic savory pie features a truly spectacular filling—we’re talking creamy spinach, salty, briny feta, and fresh herbs. Well, we thought: why limit all that goodness to a pie?
We took all the most delicious components of that traditional dish, threw them together in one glorious baking dish, and created the ultimate Spanakopita Dip finished with crunchy phyllo crisps for the perfect bite!
Spanakopita Dip with Crispy Phyllo Topping
Equipment
- 1 frying pan
- 1 8×8 baking dish
Ingredients
- 10.5 ounces frozen spinach, approx 1½ cups, thawed, thoroughly squeezed and chopped
- 150 grams phyllo pastry,
- 1 tbsp olive oil
- 1 cup feta cheese, preferably sheeps milk feta, crumbled
- 1½ cups cream cheese, roughly chopped
- 2 tbsp sour cream
- 1 yellow onion, small, finely chopped
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp sugar
- 1/4 tsp nutmeg
- 1/8 tsp salt
- toasted crostini, for serving
Instructions
- Preheat your oven to 375 degrees °F.
- Begin by preparing the spinach: once thawed, transfer the spinach to a colander in the sink. Squeeze the spinach thoroughly with your hands to remove as much moisture as possible. Repeat this squeezing process several times to ensure the spinach is very dry – this is crucial for preventing a watery dip. Finely chop the spinach and set aside until ready to use.
- In a medium sized frying pan set to low/medium heat, add the olive oil and once warm, add the onions and sauté for about 5 minutes, just until softened.
- Next, add the sugar and spinach and sauté for another 2-3 minutes then add the feta, cream cheese and sour cream and continue to mix until well combined.Sammys tip: don't worry if the cheeses aren't completely melted yet; they will finish melting and combining in the oven.
- Next add the mixture into your preferred baking dish.
- Unroll the phyllo and cut it into thin strips (about 1/4 inch wide and no more than 1/2 inch long) on the diagonal. Place the sliced phyllo in a small bowl and drizzle with 1 to 2 teaspoons of olive oil. Toss gently with your hands or a spoon until the phyllo is evenly coated for a crispy finish.
- Evenly scatter the coated phyllo over the surface of the dip, ensuring the entire top is covered.
- Bake uncovered for 25 to 35 minutes, or until the phyllo is golden brown and the dip is warm throughout.
- Serve with toasted crostini, crackers, celery, carrots or a baguette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What do I serve this Spanakopita Dip with?
Serve it with toasted crostini, slices of fresh baguette, fresh veggies (like celery and carrots), or your favorite sturdy crackers.
Can I prepare this dip in advance?
Yes! You can prepare the dip mixture up to one day ahead and store it covered in the refrigerator. Do not add the phyllo topping until right before you are ready to bake it; toss the phyllo with olive oil and then spread it over the dip just before it goes into the oven.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the dip to an oven-safe dish, cover it with aluminum foil, and bake at 375F for about 20 minutes, or until heated through.
Can I use fresh spinach instead of frozen?
Absolutely! You will need to blanch the fresh spinach first. Bring a large pot of water to a boil, add the spinach, and boil for 2–3 minutes until it is completely wilted. Drain it, and then follow the recipe instructions for squeezing out the moisture before finely chopping.
This worked exactly as written, thanks! Such a crowd pleaser.
My family loved this!
This will disappear at any party….watch out!
Do you have a video for this recipe?