Creamy Spanakopita Dip

Looking for a crowd-pleasing appetizer that combines classic Greek flavors? This Creamy Spanakopita Dip transforms the beloved spinach and feta pie into a warm, bubbling dip that’ll have your guests coming back for more.

Fresh spinach meets creamy ricotta and tangy feta in this easy-to-make dip that captures all the flavors of traditional spanakopita without the fuss of phyllo dough. Perfect for everything from game day gatherings to elegant dinner parties, this dip brings a touch of Mediterranean flair to your table.

Why You’ll Love This Recipe

• Ready in just 35 minutes from start to finish, this dip lets you enjoy the classic spanakopita taste without spending hours in the kitchen assembling layers of delicate phyllo dough.
• The combination of two cheeses – creamy ricotta and salty feta – creates an irresistible texture that perfectly complements the spinach and herbs.
• You can prepare this dip ahead of time and pop it in the oven just before guests arrive, making it perfect for stress-free entertaining.
• It’s wonderfully versatile – serve it with pita chips for a traditional approach, or mix it up with fresh vegetables for a lighter option.

What is Spanakopita?

Spanakopita is a traditional Greek savory pie made with spinach, feta cheese, and herbs wrapped in crispy layers of phyllo dough. This dip takes those same beloved flavors and transforms them into a warm, scoopable appetizer that captures the essence of the original dish in a more casual format.

Ingredients

• Frozen Spinach: Thawed and well-drained frozen spinach serves as the base of this dip. Make sure to squeeze out as much liquid as possible to prevent a watery dip.
• Garlic: Fresh sliced garlic adds essential aromatic flavor that brings warmth to the dish.
• Extra Virgin Olive Oil: A quality olive oil enhances the Mediterranean flavors and adds richness to the dip.
• Lemon Juice: Fresh lemon juice brightens all the flavors and adds a subtle tang that balances the rich cheeses.
• Ricotta: Creates a creamy, smooth base that holds everything together while adding a mild, sweet dairy flavor.
• Feta Cheese: Greek Feta Cheese brings the signature salty, tangy flavor that’s essential to any spanakopita-inspired dish.
• Breadcrumbs: Help thicken the dip and add subtle texture.
• Dried Herbs: A combination of dill and oregano brings authentic Greek flavors and aroma to the dish.

Substitutions and Additions

• Fresh Spinach: Replace frozen spinach with 1 pound of fresh spinach, sautéed and chopped.
• Cottage Cheese: Can substitute for ricotta if you’re looking for a higher-protein option.
• Fresh Herbs: Replace dried herbs with fresh ones – use 2 tablespoons fresh dill and 2 teaspoons fresh oregano.
• Pine Nuts: Add a sprinkle of toasted pine nuts on top for extra crunch and nutty flavor.

Instructions

Preheat your oven to 375°F while you prepare the ingredients.

Thoroughly drain the thawed spinach, using a clean kitchen towel or cheesecloth to squeeze out excess moisture.

Combine spinach, sliced garlic, olive oil, lemon juice, ricotta, half the feta, breadcrumbs, dill, and oregano in a medium bowl.

Mix ingredients until well combined and creamy, then season with salt and pepper to taste.

Transfer the mixture to a casserole dish and top with remaining feta cheese.

Bake for 20-25 minutes until hot and bubbling, with a light golden brown top. Let cool for 5 minutes before serving.

Recipe Tips

• For the best texture, don’t skip draining the spinach thoroughly – excess water will make your dip runny.
• Let the dip rest for 5 minutes after baking to help it set up and prevent burnt tongues.
• For extra browning on top, switch to broil for the final minute of cooking, watching carefully to prevent burning.
• Bring the ricotta to room temperature before mixing for easier blending.

Serving Suggestions

This warm, creamy dip pairs beautifully with Homemade Pita Chips for authentic Greek flair. For a lighter option, serve with fresh vegetable crudités like cucumber slices, bell peppers, and carrot sticks. It also makes a great spread for warm French Bread or as part of a larger Mediterranean appetizer platter.

Storage & Reheating

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to an oven-safe dish and warm in a 350°F oven for 10-15 minutes until heated through. You can also microwave individual portions, but the oven method will maintain a better texture.

This dip can be assembled up to 24 hours in advance and kept covered in the refrigerator until ready to bake. Add an extra 5-10 minutes to the baking time if cooking directly from the refrigerator.

Recipe FAQ

Can I make this dip ahead of time? Yes! You can prepare the dip up to 24 hours in advance and store it covered in the refrigerator. Add 5-10 minutes to the baking time when cooking from cold.

Why is my dip watery? If your dip turns out watery, it’s likely because the spinach wasn’t drained well enough. Make sure to squeeze out as much liquid as possible from the thawed spinach before mixing with other ingredients.

Can I freeze this dip? While you can freeze this dip, the texture may change slightly upon thawing due to the ricotta cheese. If you do freeze it, thaw completely in the refrigerator before reheating and expect a slightly different consistency.

What’s the best cheese to use in this recipe? For the most authentic flavor, use Greek feta made from sheep’s milk. However, any feta cheese will work well in this recipe. Just avoid pre-crumbled feta, as it tends to be drier and less flavorful than a block of feta that you crumble yourself.

Yield: 4 portions

Creamy Spanakopita Dip

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Make this delicious dip for your next BBQ with a Greek inspired flavor and tons of taste.

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Ingredients

• 10 oz. frozen spinach, thawed and drained well
• 2 medium garlic cloves, thinly sliced
• 1 T. extra virgin olive oil
• 1 T. freshly squeezed lemon juice
• 1 c. ricotta
• 4 oz. crumbled feta cheese, divided
• 2 T. breadcrumbs
• 2 t. dried dill
• 1/2 t. dried oregano
• Sea salt and freshly ground pepper, to taste
• Crackers, pita chips, or bread, for serving

Instructions

1. Preheat the oven to 375° F. 
2. In a medium bowl, combine spinach, garlic, olive oil, lemon juice, ricotta, 1/2 of the crumbled feta, breadcrumbs, dill, and oregano. Mix until well-combined and creamy. Season to taste with salt and pepper. 
3. Transfer the spinach mixture into a casserole dish and sprinkle the top with the remaining feta.
4. Bake 20-25 minutes or until hot, bubble and light golden brown on top. 
5. Remove from oven and allow to cool for 5 minutes before serving with dippers of choice. 

Notes

For the best texture, don't skip draining the spinach thoroughly - excess water will make your dip runny.

Let the dip rest for 5 minutes after baking to help it set up and prevent burnt tongues.

For extra browning on top, switch to broil for the final minute of cooking, watching carefully to prevent burning.

Bring the ricotta to room temperature before mixing for easier blending.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 289Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 594mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 16g