Spanakopita Dip

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).

5 from 1 vote

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Course: Appetizer

Cuisine: Mediterranean

Keyword: feta, spinach

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 468kcal

Author: Lola Jay

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

US Customary - Metric

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

Nutrition facts are only estimates.

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.

Nutrition

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