If you love classic Greek flavors but crave a fun and shareable twist, this Spanakopita Dip with Crispy Phyllo Topping Recipe is about to become your new obsession. Imagine all the rich, tangy spinach and feta filling you adore from traditional spanakopita, but transformed into a creamy, dreamy dip crowned with irresistibly crunchy phyllo strips. It’s a warm, welcoming dish that always steals the spotlight at parties and cozy gatherings alike, delivering both comfort and flair in every bite.
Ingredients You’ll Need
This recipe calls for a handful of simple, thoughtfully selected ingredients that work in harmony to create that perfect balance of creamy, savory, and crunchy. Each one brings its own magic, whether it’s the sharp tang of feta or the delicate crispiness of phyllo, so gather them with care to experience the full magic of this spanakopita-inspired dip.
- Frozen spinach: Thawed, squeezed, and finely chopped for fresh green flavor and texture.
- Phyllo pastry: Cut into small strips and tossed with olive oil to create the famous crispy topping.
- Olive oil: Used for sautéing and crisping the phyllo, adding a touch of richness.
- Feta cheese: Crumbled sheeps milk feta lends the dip its signature tangy bite.
- Cream cheese: Roughly chopped for creamy smoothness that balances the feta.
- Sour cream: Adds a subtle tang and luscious texture.
- Yellow onion: Finely chopped and sautéed to bring sweetness and depth.
- Dried parsley: Provides fresh herbaceous notes without overpowering.
- Dried dill: A classic Greek herb that enhances the spinach’s flavor.
- Sugar: Just a pinch to balance the savory flavors perfectly.
- Nutmeg: Adds a warm, aromatic background note that’s totally unexpected in a dip.
- Salt: To taste, ensuring every flavor shines.
- Toasted crostini: For serving, offering the perfect crunchy partner for dipping.
How to Make Spanakopita Dip with Crispy Phyllo Topping Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375 degrees Fahrenheit. This ensures it’s hot enough to bake the dip evenly and achieve a beautifully golden, crispy phyllo topping that makes each bite irresistible.
Step 2: Prepare the Spinach
Once your spinach is thawed, transfer it to a colander and squeeze out as much moisture as possible. This step is crucial because excess water can make the dip soupy, so repeat the squeezing until the spinach is dry. Then finely chop it to create a lovely texture that’s easy to scoop and savor in every bite.
Step 3: Sauté the Onions
Heat the olive oil in a medium frying pan over low to medium heat, then add the finely chopped yellow onions. Cook gently for about 5 minutes until they’re soft and sweet, adding a mellow base flavor that complements the tangy cheeses and fresh spinach so well.
Step 4: Combine the Filling
Sprinkle in the sugar and add the spinach to the pan, sautéing for a few more minutes to meld the flavors. Next, stir in the feta, cream cheese, and sour cream. Mix until everything begins to come together, keeping in mind that the cheeses don’t need to melt completely now—they’ll finish melting beautifully in the oven.
Step 5: Transfer to Baking Dish
Pour the luscious spinach and cheese mixture into your baking dish of choice, spreading it evenly to prepare for its crispy topping.
Step 6: Prepare the Phyllo Topping
Unroll your phyllo pastry and cut it into diagonal strips about 1/4 inch wide and under 1/2 inch long. Toss these strips gently with a teaspoon or two of olive oil to coat them evenly. This step is what gives the topping that signature crunch and golden color.
Step 7: Add the Phyllo Topping
Scatter the coated phyllo strips evenly over the surface of the dip, creating a generous layer. Cover every inch so that when baked, the topping forms a beautiful, crispy crust that contrasts perfectly with the creamy filling underneath.
Step 8: Bake to Perfection
Place your dish in the preheated oven and bake uncovered for 25 to 35 minutes. You’ll know it’s ready when the phyllo turns a stunning golden brown and the dip is warm and bubbling throughout, inviting you to dive right in.
Step 9: Serve and Enjoy
Remove from the oven and let it cool just slightly. Serve your Spanakopita Dip with Crispy Phyllo Topping Recipe alongside toasted crostini, crackers, fresh celery sticks, carrots, or slices of baguette—anything that lets you scoop up that cheesy, herby goodness with ease.
How to Serve Spanakopita Dip with Crispy Phyllo Topping Recipe
Garnishes
For an extra pop of freshness and color, sprinkle chopped fresh parsley or a few sprigs of dill on top just before serving. A light drizzle of extra virgin olive oil can also enhance the flavors and add a lovely glossy finish to your dip.
Side Dishes
This dip pairs beautifully with Mediterranean-inspired sides like marinated olives, roasted red peppers, or a crisp Greek salad. These complement the creamy richness and bring brightness to your snack spread or appetizer course.
Creative Ways to Present
Try serving the dip inside a hollowed-out round bread bowl to impress guests with a rustic, edible container. Alternatively, layer the dip in individual ramekins for personal servings or serve alongside a vibrant vegetable platter for a healthy, colorful contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftover spanakopita dip in an airtight container in the refrigerator for up to 3 days. Keeping the topping separate if possible will help preserve its crispness but reheating together is perfectly fine too.
Freezing
This dip does freeze well. Place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the best texture and flavors intact.
Reheating
Reheat your dip in the oven at 350 degrees Fahrenheit for about 15-20 minutes or until warmed through. To revive crispiness on the phyllo topping, place it under the broiler for a minute or two—just watch carefully to avoid burning.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you use fresh spinach, be sure to sauté it down and squeeze out as much moisture as possible to avoid a watery dip. Fresh spinach will add a slightly more vibrant green color and fresh flavor.
Is there a substitute for phyllo pastry in the topping?
While phyllo is traditional for the crispy texture, you could experiment with crushed pita chips or even breadcrumbs tossed with olive oil for a different but still crunchy topping. The phyllo, however, gives the authentic spanakopita experience.
How spicy is this dip? Can I add heat?
This recipe is mild and focuses on herbaceous and cheesy flavors. But if you love some spice, a pinch of crushed red pepper flakes or a dash of hot sauce stirred into the filling can add a nice kick without overpowering the dish.
Is this dip gluten-free?
The filling itself is gluten-free, but the phyllo topping and crostini typically contain gluten. For a gluten-free version, try topping with gluten-free crackers or crispy vegetable chips instead.
Can I make this dip vegetarian?
This dip is naturally vegetarian as it contains no meat. Just be sure your feta cheese is made without animal-derived rennet if you’re serving strict vegetarians.
Final Thoughts
Trust me, once you try this Spanakopita Dip with Crispy Phyllo Topping Recipe, it will quickly become your go-to for gatherings, cozy nights in, or anytime you crave that perfect blend of creamy spinach, tangy cheese, and crunchy phyllo. It’s like a warm hug with every bite and a celebration of Greek flavors that never disappoint. So grab your ingredients, get cozy in the kitchen, and prepare to delight your family and friends with this irresistible dip!
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Spanakopita Dip with Crispy Phyllo Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
This Spanakopita Dip with Crispy Phyllo Topping offers a delicious twist on the classic Greek spinach pie. Combining creamy feta and cream cheese with perfectly sautéed spinach and onions, this dip is topped with crunchy, golden phyllo strips for a delightful texture contrast. Perfect as an appetizer or party snack, it pairs wonderfully with toasted crostini, crackers, or fresh veggies.
Ingredients
Dip
- 10.5 ounces frozen spinach (approx 1½ cups, thawed, thoroughly squeezed and chopped)
- 1 tbsp olive oil
- 1 yellow onion (small, finely chopped)
- 1 tsp sugar
- 1 cup feta cheese (preferably sheep’s milk feta, crumbled)
- 1½ cups cream cheese (roughly chopped)
- 2 tbsp sour cream
- 1 tbsp dried parsley
- 1 tsp dried dill
- ¼ tsp nutmeg
- â…› tsp salt
Phyllo Topping
- 150 grams phyllo pastry
- 1 to 2 tsp olive oil (for coating phyllo)
For Serving
- Toasted crostini, crackers, celery, carrots, or baguette slices
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip later.
- Prepare Spinach: Once thawed, transfer the spinach to a colander. Squeeze out as much moisture as possible by hand, repeating several times to ensure dryness. Finely chop and set aside.
- Sauté Onions: Heat olive oil in a medium frying pan over low to medium heat. Add finely chopped onions and sauté for about 5 minutes until softened.
- Add Spinach and Cheese: Stir in sugar and the prepared spinach, cooking for another 2-3 minutes. Then add feta cheese, cream cheese, sour cream, dried parsley, dried dill, nutmeg, and salt. Mix until combined; cheeses will fully melt during baking.
- Transfer Mixture to Baking Dish: Move the dip mixture into your preferred baking dish, spreading evenly.
- Prepare Phyllo Topping: Unroll phyllo pastry and slice into thin strips approximately ¼ inch wide and up to ½ inch long, cutting diagonally. Place strips into a small bowl and drizzle with 1 to 2 teaspoons of olive oil. Toss gently to evenly coat.
- Top the Dip: Evenly scatter the coated phyllo strips over the surface of the dip, ensuring full coverage for a crispy topping.
- Bake: Bake the dip uncovered in the preheated oven for 25 to 35 minutes, or until the phyllo topping is golden brown and the dip is heated through.
- Serve: Serve warm with toasted crostini, crackers, celery sticks, carrots, or slices of baguette for dipping.
Notes
- Ensuring the spinach is thoroughly squeezed dry is key to avoiding a watery dip.
- Phyllo pastry is delicate; keep unused sheets covered with a damp cloth to prevent drying out.
- For a richer flavor, use sheep’s milk feta cheese as recommended, but regular feta also works.
- Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated before serving.
- You can add a sprinkle of dried oregano or fresh dill on top before baking for added aroma.
