A warm baked dip that captures the classic flavors of Greek spanakopita. Serve it with pita wedges, bread, or crackers — it’s an easy, crowd-pleasing appetizer to bring to gatherings.
I grew up in a Greek household where spinach featured in many dishes — from classic spanakopita to spanakorizo and regional favorites like spinach with black-eyed peas. My family’s spanakopita made with feta was always a highlight: the spinach-and-feta combination is irresistible.
I now make spanakopita often for my daughters, using recipes passed down from my parents. Still, there are times when I want the same bold spanakopita flavor without the fuss of working with phyllo. That’s when this baked spanakopita dip comes in — all the flavor, much less work.
Spinach-and-cheese dips aren’t new, but this version balances feta, cream cheese, mozzarella and fresh herbs to create a creamy, savory dip that’s simple to prepare and impossible to resist.
Why I love this recipe
This dip is an ideal party starter: it delivers familiar Greek spanakopita flavors in a warm, shareable form. I like that it can be assembled ahead and popped into the oven just before guests arrive, which keeps entertaining stress-free.
The dip eliminates the need to handle delicate phyllo but preserves the signature spanakopita taste. The three cheeses work together perfectly: tangy feta for authentic flavor, cream cheese for smoothness and mozzarella for that satisfying melt and cheese pull.
Key ingredients
Feta — Use authentic Greek feta (sheep’s milk or a sheep-and-goat blend) for the best flavor. Avoid products labeled “Greek-style” that are made from cow’s milk.
Cream cheese — Adds creaminess and helps the dip hold its shape; use softened cream cheese for easy mixing.
Mozzarella — Shredded mozzarella goes into the mixture and on top for a bubbly, melty finish.
Spinach — Baby spinach is convenient and mild; if using regular spinach, remove tough stems and chop it. Wash thoroughly.
Leek — Use the white part, chopped and washed well to remove any trapped grit.
Spring onions — Both white and green parts add a mild onion flavor.
Shallot — Adds a slightly sweet, delicate onion note when sautéed.
Garlic — Fresh minced garlic gives depth; sauté gently to avoid burning.
Dill and parsley — Fresh herbs brighten the dip and echo the flavor of traditional spanakopita.
Olive oil, salt and pepper — Olive oil for sautéing and drizzling; basic seasoning to taste.
How to make it
Preparing this baked spanakopita dip is straightforward and quick. It’s great for entertaining because it can be prepared ahead and baked when you’re ready to serve.
Step 1
Preheat the oven to 400°F. In a large frying pan, heat 2 tablespoons olive oil over medium heat. Add the chopped white part of the leek, chopped spring onions, chopped shallot, minced garlic, 2 tablespoons chopped dill and 2 tablespoons chopped parsley. Sauté for 3–5 minutes until softened, stirring to prevent burning.
Step 2
Add 10 ounces of washed, chopped spinach in handfuls, letting each addition wilt before adding more. Continue until all the spinach is cooked and any released liquid has evaporated — the pan should be dry.
Step 3
Transfer the sautéed vegetables and herbs to a large bowl. Add 1½ cups crumbled feta, 1½ cups softened cream cheese and ½ cup shredded mozzarella (half of the 1 cup total). Season with ¼ teaspoon salt and ¼ teaspoon pepper. Stir until well combined.
Step 4
Spread the mixture evenly into a lightly greased oven-safe casserole dish (an 8 x 10 works well; an 8 x 8 or 9 x 9 will also do). Sprinkle the remaining ½ cup mozzarella on top, drizzle with 1 tablespoon olive oil, and bake on the middle rack for about 20 minutes, until bubbling and golden on top.
Step 5
Let the dip rest for about 5 minutes, then serve warm with pita wedges, crackers, or slices of baguette.
Helpful hints
Wash all vegetables and herbs thoroughly to remove grit. You don’t need to dry them completely before sautéing; cook until the spinach releases its liquid and the pan is dry.
If the dip is bubbling but not browned after the cooking time, set the oven to broil for a minute or two to finish the top — watch it closely to prevent burning.
How to serve
Serve the dip with homemade pita chips, crackers or baguette slices. For a gluten-free option, offer celery sticks, cucumber slices or other raw vegetables for dipping.
Storing and reheating
Store leftovers in the refrigerator for a few days. Reheat in a 350°F oven until warmed through or use the microwave for quicker reheating. You can assemble the dip ahead of time and keep it unbaked in the fridge for a day or two, then bake just before serving. This dip does not freeze well.
If you try this recipe, please leave a comment and a star rating — feedback is appreciated!
Related recipes
If you enjoy this spanakopita-inspired dip, you may also like other dishes that use the same spinach-and-feta flavor profile, such as spanakopita mac and cheese, spanakopita-inspired deviled eggs, spanakopatata, or spanakopasta.
Spanakopita mac and cheese
Spanakopita inspired deviled eggs
Spanakopatata (Σπανακοπατάτα)
Spanakopasta
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Recipe
Baked Spanakopita Dip
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Equipment
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1 large pan
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1 large bowl
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1 oven-safe casserole dish
Ingredients
- 2 tbsp olive oil
- 10 ounces spinach, washed and chopped See notes about baby vs. regular spinach
- 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-cup portions
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil for greasing pan and drizzling over top
Instructions
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Preheat oven to 400 °F.
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In a large frying pan, heat 2 tbsp olive oil over medium heat. Add the leek, spring onions, shallot, garlic, dill and parsley and sauté 3–5 minutes until softened, stirring to avoid burning.
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Add the spinach in handfuls, allowing it to wilt before adding more. Continue until all spinach is cooked and the pan is dry.
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Transfer the cooked vegetables to a large bowl. Add the crumbled feta, cream cheese and half the mozzarella. Mix well and season with salt and pepper.
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Spread the mixture into a lightly greased casserole dish. Sprinkle remaining mozzarella on top, drizzle with 1 tbsp olive oil and bake for about 20 minutes until bubbling and golden. If needed, broil briefly to brown the top, watching carefully.
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Let cool for about 5 minutes before serving with pita wedges, crackers or bread.
Notes
You can use an 8 x 8 or 9 x 9 pan if you don’t have an 8 x 10.