Spanakopita Dip with Crispy Phyllo Topping
This Spanakopita Dip is absolutely out of this world and delivers the perfect texture. It features a warm, creamy core—a dreamy blend of feta, rich cream cheese, and spinach—all baked to bubbly perfection right beneath a crunchy crown of golden phyllo.
Servings: 6
Equipment
- 1 frying pan
- 1 8x8 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
Calories: 391kcal | Carbohydrates: 22g | Protein: 11g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 82mg | Sodium: 675mg | Potassium: 432mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5561IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 3mg
