A warm baked dip that captures the bright, savory flavors of classic Greek spanakopita. It’s an easy, crowd-pleasing appetizer—serve it with pita wedges, crusty bread, or crackers for entertaining.
I grew up in a Greek household where spinach appeared in many forms—spanakopita, spanakorizo, and regional dishes from the Peloponnese like spinach with black-eyed peas. But my favorite combination has always been spinach and feta. I now make spanakopita often for my daughters and family, but when I want the same familiar flavor with less fuss, this baked spanakopita dip is my go-to.
Spinach-and-cheese dips aren’t new, but this version balances feta, cream cheese, and mozzarella with fresh herbs and sautéed aromatics for a creamy, flavorful result. It’s easy to prepare ahead and bake just before serving, making it ideal for gatherings.
Why I love this recipe
This dip is a perfect party starter—the familiar Greek flavors get people excited. It can be assembled ahead, then baked while guests arrive, which helps keep entertaining stress-free. The dish delivers the spanakopita taste without the need for delicate phyllo dough, and the trio of cheeses plays an important role: feta provides the classic tang, cream cheese makes the dip silky and cohesive, and mozzarella adds that irresistible melt and cheese-pull.
Key ingredients
Feta — Use authentic Greek feta made from sheep’s milk or a sheep-and-goat blend for the true flavor. Avoid “Greek-style” feta made from cow’s milk.
Cream cheese — Softened cream cheese keeps the dip smooth and helps it hold together.
Mozzarella — Shredded mozzarella inside and on top gives a great melt and pull.
Spinach — Baby spinach is convenient; if using mature spinach, trim any tough stems and chop it. Wash thoroughly.
Leek — Use the white part, sliced and washed well to remove grit from the layers.
Spring onions — Both white and green parts add a mild onion flavor.
Shallot — Adds a touch of sweetness and depth when sautéed.
Garlic — Fresh minced garlic gives a bright savory note—don’t burn it while cooking.
Dill & parsley — Fresh herbs are essential: dill brings the classic spanakopita aroma and parsley adds fresh green balance.
Olive oil — For sautéing and a light drizzle before baking.
Salt & pepper — Basic seasoning to taste.
How to make it
Preparing this baked spanakopita dip is simple and reliable—follow a few basic steps for a delicious result.
Step 1
Preheat the oven to 400°F. In a large frying pan, heat the olive oil over medium heat. Add the chopped leek (white part), spring onions, shallot, garlic, dill, and parsley. Sauté, stirring often, until the vegetables are softened, about 3–5 minutes.
Step 2
Add the spinach in batches, allowing each addition to wilt before adding more. Cook until the spinach has released its moisture and the pan is dry.
Step 3
Transfer the cooked vegetables and herbs to a large bowl. Add the crumbled feta, softened cream cheese, and half of the shredded mozzarella. Stir until evenly combined and season with salt and pepper.
Step 4
Spread the mixture into a lightly greased casserole dish (an 8 x 10 works well). Sprinkle the remaining mozzarella over the top and drizzle with a little olive oil. Bake on the middle rack for about 20 minutes, until bubbling and golden.
Step 5
Let the dip cool for about 5 minutes, then serve with pita chips, baguette slices, or crackers.
Helpful hints
Wash all vegetables and herbs thoroughly to remove any grit. While sautéing, cook until the spinach releases its liquid and the pan becomes dry—there’s no need to pre-dry ingredients completely. If the dip is bubbling but not browned after baking, use the broiler for a minute or two while watching closely to avoid burning.
How to serve
This dip is wonderful with homemade pita chips, crackers, or sliced baguette. For a gluten-free option, serve with celery sticks, cucumber slices, or other vegetable dippers.
Storing and reheating
Leftover dip keeps in the refrigerator for a few days. Reheat in a 350°F oven until warmed through or use the microwave for individual portions. You can also assemble the dip ahead and refrigerate it, unbaked, for a day or two—bake just before serving for the best texture. This dip does not freeze well.
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Related recipes
If you enjoy this spanakopita-inspired dip, you may also like other recipes that use the same flavors—spanakopita mac and cheese, spanakopita-inspired deviled eggs, spanakopatata, or spanakopasta for different takes on spinach-and-feta goodness.
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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
- 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
- 1 cup mozzarella, shredded
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil (for greasing pan and drizzling)
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 (white part), 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, letting it 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. Stir in 1½ cups crumbled feta, 1½ cups softened cream cheese, and ½ cup shredded mozzarella (reserve the remaining ½ cup for the top). Season with ¼ tsp salt and ¼ tsp pepper.
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Spread the mixture into a lightly greased casserole dish. Top with the remaining mozzarella and drizzle with 1 tbsp olive oil. Bake on the middle rack for about 20 minutes, until bubbling and golden. If needed, broil briefly while watching carefully to brown the top.
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Allow to cool about 5 minutes before serving with pita wedges, bread, or crackers.
Notes
If you don’t have an 8 x 10 casserole, an 8 x 8 or 9 x 9 pan will also work.