Baked Spanakopita Dip
A warm baked dip that combines all the flavours of an amazing Greek spanakopita. Serve with bread or pita wedges and be sure to serve this delicious and easy appetizer the next time you entertain.
Growing up in a Greek home, we ate a lot of spinach. It was often in the form of spanakopita, but also in spanakorizo, and a classic Greek dish from the Peloponnese, spinach and black-eyed peas. Our favourite way though was definitely spanakopita made with feta, the combination of spinach and feta being just amazing!
Just as I was raised on spanakopita, so were my daughters. I make it often, with recipes that I of course learned from my parents. But sometimes I want to have the great flavour of spanakopita, but easier! That is where this baked spanakopita dip comes in!
Of course, spinach and cheese dips are nothing new, but I think that my version is definitely one to try! The feta, herbs and all the other ingredients are perfectly combined and balanced. The result is a creamy dip that is easy to make, and even easier to eat!
Why I love this recipe
Offering family or guests a delicious dip is a great way to get a party going! And when that dip is full of great Greek spanakopita flavour, well then you know that people are going to be really happy.
I love that this dip can be assembled ahead and baked right before serving. This helps me be organized when I am entertaining.
I love that I get the great flavour of spanakopita without having to fuss with phyllo! Sometimes I just want great flavour, easily.
I also love that the three cheeses in this spanakopita dip come together in delicious ways. The feta of course is needed for the Greek spanakopita taste. The cream cheese keeps things creamy! And the mozzarella…well, nothing beats mozzarella for the great cheese pull!
Key ingredients
Feta The best feta to use in this recipe (and of course, any recipe) is real Greek feta, made with either sheep milk or a combination of sheep and goat milk. Stay away from feta labeled, Greek-style, which is usually made with cow milk and is therefore not real feta.
Cream cheese The cream cheese in this spanakopita dip is pretty essential to keep the dip creamy and to have it hold together. A mild flavour, but definitely a must-include ingredient in this recipe.
Mozzarella Nothing like mozzarella for a fantastic cheese pull. I add shredded mozzarella to the actual dip, and I also add some to the top of the spanakopita dip before baking it.
Spinach Ideally I use baby spinach to make this dip but if I use regular spinach I make sure to remove any tough stems. I also chop the spinach up, whether I use baby spinach or not.
Leek I use the white part of the leek in this dip. I chop it up and wash it really well because grit and dirt likes to hide between the layers of leek!
Spring onions I love the mild onion flavour of spring onions. I use both the white and green part.
Shallot Shallots are like delicate onions! Actually, that is what they are, and they are slightly sweet which makes them caramelize up really well.
Garlic I add a bit of fresh garlic to the dip and am careful not to burn it as I am sautéing it.
Dill Fresh dill is great in spanakopita, and it is great in this spanakopita inspired dip!
Parsley I love to add parsley to this recipe. The herby goodness of fresh parsley adds a lovely flavour.
Olive oil Of course, I use olive oil to sauté my vegetables and also to drizzle on top of my dip before baking.
Salt & pepper Basic seasonings that make most dishes better!
How to make it
Making this baked spanakopita dip is really straightforward. It is also so delicious that you will make it for gatherings all the time! People love it!
Step 1
Preheat your oven to 400 degrees Fahrenheit. In a frying pan sauté the onions, shallot, leeks, garlic, dill and parsley in olive oil until softened.
Step 2
Add in the spinach, handfuls at a time until it wilts down. Repeat until all the spinach is sautéed and continue to cook until all the liquid has evaporated.
Step 3
Transfer the cooked vegetables and herbs to a large bowl and add in the crumbled feta, cream cheese and half the mozzarella. Season with salt and pepper.
Step 4
Transfer to a lightly greased baking pan and spread evenly. Sprinkle the rest of the mozzarella on top and drizzle with olive oil. Bake in the middle rack of your oven for about 20 minutes, until your dip is golden on top and bubbling.
Step 5
Allow to cool for 5 minutes before serving with easy homemade pita chips, crackers or baguette.
Helpful hints
Be sure to wash all of your vegetables and herbs really well. You don’t want to have any grit or sand in your dip. You don’t have to worry about drying your ingredients too well. As you sauté them in your pan you can cook them until all the water has evaporated.
If your dip has been cooking for about 20 minutes, is bubbling around the edges, but is still not sufficiently browned on top, set your oven to broil. Broil your dip for a few minutes, keeping a close eye on it so that it does not burn.
How to serve
I like to serve this spanakopita dip with Easy Homemade Pita Chips or with crackers. It is also delicious with slices of baguette. If you are trying to keep things gluten-free, then celery sticks or cucumber slices would also work well.
Storing and reheating
If you have any leftover dip, it will keep well in the refrigerator for a few days. You can reheat it in the oven (350 degrees Fahrenheit until heated through) or even in the microwave.
You can also make the dip ahead and store it in the refrigerator, uncooked for a day or two. Bake right before serving for optimal flavour and texture!
This dip will not freeze well.
If you try our recipe, please take the time to Comment, and leave a Star Rating! We really appreciate it!
Related recipes
If you love the idea of this spanakopita inspired dip, and adore spanakopita, then I know you will also get a kick out of these recipes!
Spanakopita mac and cheese
Spanakopita inspired deviled eggs
Spanakopatata (Σπανακοπατάτα)
Spanakopasta
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Recipe
Baked Spanakopita Dip
Equipment
- 1 large pan
- 1 Large bowl
- 1 oven-safe casserole dish
Ingredients
- 2 tbsp olive oil
- 10 ounces spinach, washed and chopped See Recipe Note
- 1 leek, white part only, chopped
- 4 spring onions, chopped
- 1 shallot, chopped
- 3 garlic cloves, minced
- 2 tbsp dill, chopped
- 2 tbsp parsley, chopped
- 1½ cups crumbled feta
- 1½ cups cream cheese softened at room temperature
- 1 cup mozzarella, shredded divided into two ½ cups
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil for greasing pan and drizzling over top
Instructions
- Preheat oven to 400 °F
- In a large frying pan add the olive oil and heat over medium heat. Add the leek, spring onion, shallot, garlic, dill and parsley and sauté for 3 – 5 minutes, until softened. Stir constantly to be careful not to burn the ingredients.2 tbsp olive oil, 1 leek, white part only, chopped, 4 spring onions, chopped, 1 shallot, chopped, 3 garlic cloves, minced, 2 tbsp dill, chopped, 2 tbsp parsley, chopped
- Next add in handfuls of spinach at a time, adding more when the spinach in the pan wilts down. Continue until all the spinach is done and cook until there is no more liquid being released by the spinach. Your pan should be dry.10 ounces spinach, washed and chopped
- Transfer the ingredients of the pan to a large bowl and add in the feta, cream cheese and half the mozzarella. Stir well to combine and season with salt and pepper.1½ cups crumbled feta, 1½ cups cream cheese, 1 cup mozzarella, shredded, ¼ tsp salt, ¼ tsp pepper
- Transfer the contents of your bowl to a lightly greased casserole pan (we used an 8 X 10 casserole). Sprinkle the remaining mozzarella on top of your dip. Drizzle the top with a bit of olive oil and bake in the middle rack of your oven for 20 minutes, or until your dip is bubbling and the top is golden brown.1 tbsp olive oil
- If it needs to be browned, put the broiler on for a couple of minutes. However, stay close and watch closely.
- Allow to cool for about 5 minutes before serving. Serve with pita wedges, bread, or crackers.