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
Scale
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.
