Spanakopita Dip
Transform your favorite Greek classic into an irresistible party appetizer with this creamy Spanakopita Dip! Bursting with the savory flavors of spinach, feta, tangy Greek yogurt, and fragrant dill, this baked dip takes all the best parts of spanakopita and turns them into a rich and dippable delight. Optional layers of buttery, crisp phyllo dough add a gourmet touch, while the silky blend of cream cheese and parmesan guarantees a luscious, crowd-pleasing texture. Perfectly paired with warm pita chips, crusty bread, or crisp veggies, this Mediterranean-inspired dip is ready in just 40 minutes and is the ultimate centerpiece for game days, holiday gatherings, or anytime snacking. Indulge in this easy-to-make yet elegant dish that’s sure to be the highlight of any table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 10 ounces baby spinach, chopped
- 8 ounces cream cheese, softened
- 1 cup Greek yogurt
- 1 cup feta cheese, crumbled
- 1 cup parmesan cheese, grated
- 2 tablespoons dill, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 sheets phyllo dough sheets (optional, for topping)
- 2 tablespoons butter, melted (optional, for phyllo topping)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped spinach to the skillet and sauté until wilted. Remove from heat and set aside to cool slightly.
In a large bowl, combine the softened cream cheese, Greek yogurt, crumbled feta, grated parmesan, chopped dill, salt, and black pepper. Mix until smooth and well combined.
Once the spinach mixture has cooled slightly, fold it into the cheese mixture, ensuring it's evenly distributed.
Transfer the mixture to an oven-safe baking dish and spread it out evenly.
Optional: If using phyllo dough, lay one sheet of phyllo over the dip and brush it with melted butter. Layer a second sheet on top and brush again. Trim any excess dough for a neat finish.
Bake the dip in the preheated oven for 20-25 minutes, or until the top is lightly golden and the dip is hot and bubbling.
Remove from oven and let cool for a few minutes before serving. Serve warm with pita chips, bread, or fresh veggies for dipping.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 6339 mg | 276% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 25.8 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2753 mg | 212% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2517 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
