This Spanakopita Dip is what happens when you take all the best bits of Greek spanakopita, like spinach, garlic, feta, herbs, and ditch the fussy folding and pastry origami. It’s creamy, herby, salty in all the right ways, and baked until golden and bubbly. Then scoop it with crispy phyllo chips (which take 10 minutes in the oven and taste like spanakopita’s crunchy top layer had a glow-up).
Instead of layering sheets like a pastry chef, you sauté everything in one pan, stir it up, and bake. It’s one of those dips that disappears fast — party people will pretend they’re just “tasting it again.”
I made this dip for my son's super bowl party and paired it with my Delicious Baked Mediterranean Wings.
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Why You’ll Love This Spanakopita Dip
Phyllo chips make it. Crispy, flaky, and built for dipping.
All the flavor, none of the folding. Same classic taste, way less effort.
Hot, bubbly, and scoopable. Perfect for sharing (or not).
That creamy-salty balance. Feta, ricotta, and cream cheese work together beautifully.
Spanakopita Dip Video
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Key Ingredients
Spinach: The heart of the dip, bringing that classic spanakopita flavor.
Shallot and leeks: Add gentle sweetness and depth without overpowering the dip.
Feta cheese: Salty and briny, anchoring the flavor.
Ricotta: Lightens the dip and keeps it creamy instead of dense.
Cream cheese: Adds richness and helps everything melt together.
Mozzarella: Gives you that irresistible bubbly, stretchy top.
Garlic: Brings savory warmth throughout the dip.
Lemon juice: Brightens and balances the richness.
Parsley and dill: Fresh herbs that make the dip taste distinctly Greek.
Phyllo dough: Baked into crisp chips that mimic classic spanakopita layers.
Za’atar or everything bagel seasoning: Optional, but adds extra flavor to the chips.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Sauté the shallots and leeks in olive oil until softened.
Step 2: Mix the spinach with cheeses, garlic, herbs, and lemon.
Step 3: Top with mozzarella and bake until hot and bubbly with a golden top.
Step 4: Mix egg whites, olive oil, and water.
Step 5: Layer and top with egg mixture between each layer.
Step 6: Cut phyllo dough into chips, top with Za'atar and bake for 8 minutes
Substitutions & Variations
No leeks? Use more shallot or a bit of yellow onion.
Frozen spinach: Works well — just thaw and squeeze very dry.
No ricotta: Use more cream cheese or Greek yogurt.
Extra herby: Add mint or more dill.
No phyllo: Serve with pita chips or toasted bread.
FAQ
Yes. Assemble the dip, cover, and refrigerate. Bake just before serving.
You can, but the dip will be less rich and slightly less cohesive. Full-fat cream cheese and feta give the best texture.
Yes. Thaw it completely and squeeze out as much liquid as possible before using — frozen spinach holds even more water than fresh, so this step is crucial.
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⭐️ Recipe
Spanakopita Dip
Ingredients
For the Dip
- 1 shallot diced
- ½ cup leeks finely chopped
- 17 oz spinach
- 2 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 8 oz feta cheese crumbled
- ½ cup ricotta cheese
- 8 oz cream cheese softened
- 1.5 cup shredded mozzarella divided
- 1 tablespoon lemon juice
- ¼ cup fresh parsley chopped
- 1 tablespoon fresh dill chopped
- salt and pepper to taste
For the Phyllo Chips
- 6 sheets phyllo dough
- 3 tablespoon olive oil
- 2 egg whites
- 3 tablespoon water
- 2 tbsp za'atar
Instructions
Make the Dip
- Preheat the oven to 425°F
- Heat the olive oil in a skillet over medium heat. Add the diced shallot, garlic, and leeks and sauté for 3–4 minutes until softened.1 shallot, ½ cup leeks, 2 tablespoon extra virgin olive oil, 3 garlic cloves
- Add the spinach and cook until fully wilted. Remove from heat and squeeze out any excess moisture.17 oz spinach
- Transfer the spinach mixture to a bowl and stir in feta, ricotta, cream cheese, half of the mozzarella, lemon juice, parsley, salt and pepper, and dill until well combined.8 oz feta cheese, ½ cup ricotta cheese, 8 oz cream cheese, 1.5 cup shredded mozzarella, 1 tablespoon lemon juice, ¼ cup fresh parsley, 1 tablespoon fresh dill, 3 tablespoon olive oil, salt and pepper to taste
- Spread the mixture into the prepared baking dish and top with the remaining mozzarella. Cover with aluminum.
- Bake for 30 minutes, or until hot, bubbly. Broil for 3 minutes until golden on top.
Make the Phyllo Chips
- Reduce oven temperature to 375°F.
- Whisk together egg whites, water, and olive oil.2 tablespoon extra virgin olive oil, 2 egg whites, 3 tablespoon water
- Place one sheet of phyllo dough on a parchment-lined baking sheet and brush lightly with olive oil mixture. Top with another sheet and repeat until all sheets are stacked.6 sheets phyllo dough
- Cut into chip-sized pieces, sprinkle with Za'atar and bake for 8 minutes, or until crisp and golden.2 tablespoon za'atar
- Serve
- Serve the hot dip with crispy phyllo chips for scooping.
Video
Notes
Storage & Reheating
- Refrigerate: Store covered for up to 3 days.
- Reheat: Warm in a 375°F oven until heated through.
- Phyllo chips: Store at room temperature in an airtight container.
ODJ says
I always order Spanakopita when I go to a Greek restaurant but i've never had it as a dip. It was very delicious. Kind of reminded me an artichoke dip I had at a chain restaurant. Maybe Yard house.