Spanakopita Dip has all of the flavors of Greek Spinach pie. It’s warm, cheese, and so delicious. The perfect appetizer for your table.
What’s in Spanakopita Dip?
This hot and creamy spanakopita dip has all of the flavors of Greek spinach pie with some added cheese and creaminess. This is perfect for dipping veggies, pita bread, and breadsticks. Here’s a list of everything that you will need:
- fresh spinach leaves
- olive oil
- feta cheese
- mozzarella cheese
- cream cheese
- roasted red bell peppers
- seasonings: black pepper and crushed red pepper flakes
What to serve with the Spinach Dip
- warm pita bread
- sliced French bread
- pita chips
- potato chips are also really tasty with this dip
Make Ahead Tips
Refrigerator Instructions: This dip can be made a day ahead and stored in the refrigerator. Assemble it and do not bake it. Cover with plastic wrap and refrigerate. Preheat the oven 40 minutes before you will serve it and bake for about 25 minutes. I highly recommend allowing the dip to sit at room temperature for 15 minutes before serving as it will be piping hot.
Freezer Instructions: Assemble the dip and transfer it to the baking pan. Cover tightly with plastic wrap and freeze it for up to 3 months. Thaw the dip overnight in the refrigerator and bake as per the recipe’s instructions.
If have not tried my Spanakopita recipe here it is. A juicy spinach and cheese filling wrapped in flaky phyllo. Give it. try and let me know what you think in the comments section 😊
I hope that you give this creamy Spinach & Feta dip a try. If you do, let me know what you think in the comments section. Kali Orexi and I will be back here soon with another delicious recipe worth sharing. Filakia, Dimitra
Watch the Video
- 1 onion, finely chopped
- ¼ cup olive oil
- 3 garlic cloves, grated
- 1 and ½ pounds spinach leaves, roughly chopped
- 8 ounces cream cheese, softened at room temperature
- 8 ounces feta cheese, crumbled
- 6 ounces shredded mozzarella cheese
- ½ teaspoon dried dill
- ¼ teaspoon ground black pepper
- Pinch of crushed red pepper flakes
- 2 roasted red bell peppers, diced
Preheat the oven to 425 °F, 220 °C.
Place the onion and olive oil in a large skillet over medium heat and cook until soft and golden. About 8 minutes.
Add the garlic and warm through for a few seconds.
Add the spinach in a few batches after each batch wilts.
Transfer the spinach mixture to a large bowl.
Add the cream cheese and mix together until it melts.
Add the feta cheese, half of the mozzarella, and the roasted red peppers.
Season with black pepper, dill, and crushed red pepper flakes.
Mix together and transfer to an 8-inch round or square baking dish.
Sprinkle the remaining mozzarella cheese on top.
Bake on the center rack for 25 minutes or until bubbly.
Turn the broiler element on for 2 minutes so that the cheese turned golden brown.
Set aside at room temperature for 15-20 minutes before serving.
Serve with veggies, pita bread, chips, or breadsticks. Enjoy!