Spanikopita Dip Recipe

This Spanakopita Dip transforms the classic Greek pastry into a creamy, cheesy dip loaded with spinach, feta, and fresh herbs. Baked until golden and bubbly, it's perfect for scooping with pita chips or crunchy veggies for a flavorful Mediterranean-inspired appetizer.

Course Appetizer, Side Dish

Cuisine American, Greek

Keyword Spanikopita Dip Recipe

Prep Time 15

Cook Time 30

Servings Servings

Calories 154kcal

Author Bon Appeteach

Ingredients

1 tbsp Olive Oil
16 oz. Spinach
3 Green Onions thinly sliced
3 Garlic Cloves minced
1/2 cup Fresh Parsley minced
4 oz Cream Cheese softened
1 cup Greek Yogurt
8 oz Feta Cheese in brine
1 tsp Oregano
1 tsp Dill
1/2 tsp Salt
1/2 tsp Black pepper
1/4 tsp Red Pepper Flakes
1 cup Mozzarella Cheese shredded

Topping (for garnish if desired)

2 sheets Phyllo Dough
1 tbsp Melted Butter

Instructions

Preheat the oven to 375 F. and lightly grease a small baking dish or cast iron pan.
In a skillet over medium heat, heat the olive oil and cook the green onions and garlic for about 2 minutes until fragrant. Add the spinach and cook for another minute to remove excess moisture. Remove from heat.
In a large bowl, combine the cream cheese, Greek yogurt (or sour cream), feta, mozzarella, parsley, oregano, dill, salt and black pepper, and crushed red pepper flakes. Stir in the spinach mixture until well combined.
Transfer the mixture to a baking dish and then crinkle the phyllo sheets over the top. Brush the melted butter over the top.
Bake for 30 minutes until the dip is golden and bubbly. If using phyllo, toss crumbled phyllo with melted butter and scatter on top for a crispy finish.
Serve warm with pita chips, crackers, or fresh veggies.

Nutrition