If you love the flavors of spanakopita, but don’t want to deal with phyllo dough, or just don’t want a whole tray of it, our Spanakopita Dip recipe is perfect. It’s all the flavors of spanakopita with way less work.
For more ideas, be sure to check out all of our recipes.
I love spanakopita. If you’ve never had it, it’s a savory Greek spinach pie. It’s usually a spinach and feta pie, although some recipes call for mozzarella cheese or ricotta cheese. The flavorful filling is stuffed between phyllo sheets and melted butter, then baked until it’s flaky and golden brown.
It’s so good.
But it’s also a lot of work. And if you’ve never used phyllo dough, it can be a little intimidating. You have to carefully roll it out, keep it under a damp towel, brush it with butter without ripping it, etc. Like I said, it’s a lot.
So, if you like all the flavors of Greek spinach pie, but you don’t want to go through all the work of making a full spanakopita, this dip is for you. It has all the main ingredients of spanakopita, but in dip form.
This recipe is also for you if you’re looking for the perfect appetizer for your party. You can make this spanakopita dip ahead of time, then let it sit while you’re making everything else for the party. When you’re ready for it, just throw it in the oven.
This is also a really good alternative for when you’re in the mood for spinach and artichoke dip but you’re not in the mood to spend money on a can of artichoke hearts because, let’s be honest, those are expensive. This dip is similar and delicious and a little more budget friendly.
Once you make this, it’ll be your new favorite dip.
Spanakopita Dip Recipe
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How To Make Spanakopita Dip:
Pre-heat the oven to 350 F.
Defrost the spinach. Squeeze out as much of the excess liquid as you can, then put the spinach into a large mixing bowl.
Side note: If it’s really watery, you can use a paper towel to help absorb any excess water.
Add in the remaining ingredients (mayonnaise, feta cheese, parmesan cheese, garlic, lemon pepper seasoning, and salt) into the bowl.
Mix until everything is combined.
Spoon the spinach mixture into two 8 oz. mini round cocottes.
Quick note: Those are basically mini Dutch ovens and cook evenly like a Dutch oven.
Put the lid on the mini round cocottes and bake in the oven, on the center rack, for 30 minutes.
Spanakopita Dip: Frequently Asked Questions
You can absolutely make this dip the night before you want to serve it.
Make the filling, then put it in an airtight container in the fridge. Then, the next day, just spoon it into your cocottes and bake.
If you don’t have mini round cocottes, you can use ramekins.
There are a couple differences between the two. The first is the size. Most ramekins are small, so you would need a bunch of them to fit all 16 oz. of this dip. Also, most ramekins also don’t have oven-safe lids. Using the lid on the cocottes helps the dip heat evenly, which you really need because you don’t want a cold center.
So, a cocotte is best. But, if all you have is a ramekin, that’s fine.
Personally, I prefer using thawed frozen spinach in this dip recipe because of its texture. It’s already wilted, so it easily combines with the other ingredients.
If all you can find is fresh spinach, you can use that. Just make sure to cut it up very finely. Then, add the chopped spinach to the mixing bowl with the rest of the ingredients.
If you don’t have lemon pepper seasoning at home (which you should because it’s delicious), you could use black pepper instead.
Lemon pepper seasoning is black pepper, granulated lemon zest, and other seasonings mixed together. So, if you skip it, you might want to add a splash of lemon juice to your dip to brighten it up a little.
If you want to be really fancy, you can serve this in a bread bowl instead of straight from the mini round cocotte.
The easiest way to do this is to cut a large hole in the top of store-bought artisan bread with a sharp knife. Hollow out the inside, then toast the bread bowl on a baking sheet in the oven for a few minutes until it gets crispy. It’s best to toast the bread as the dip is cooking in the oven so they’re ready at the same time.
Carefully spoon the dip from the cocottes into the bread bowl. Cut the center into small pieces for dipping.
Wait for the dip to cool down to room temperature, the scoop it into an airtight container and store it in the fridge for up to four days. You can reheat it if you want or you can just eat it cold.
More Dip Recipes:
If you’re having a party and you’re looking for more dip recipes, we have a few more recipes you might like. If you want another Greek recipe to serve, go with our Homemade Tzatziki Sauce Recipe. And then there’s our Easy Cheesy Refried Bean Dip Recipe, which is a really hearty vegetarian appetizer, and our classic Spinach & Artichoke Dip.
And, if you want a dessert dip, our Easy Cannoli Dip Recipe (with mascarpone) is always a crowd pleaser.
- 10 oz. frozen spinach
- 3/4 cup mayonnaise
- 4 oz. crumbled feta cheese
- 1/2 cup shredded parmesan cheese
- 2 garlic cloves, chopped
- 1/4 teaspoon lemon pepper seasoning
- 1/2 teaspoon salt
- Pre-heat the oven to 350 F.
- Defrost the spinach. Squeeze out as much of the excess liquid as you can, then put the spinach into a large mixing bowl.
- Add in the remaining ingredients (mayonnaise, feta cheese, parmesan cheese, garlic, lemon pepper seasoning, and salt) into the bowl.
- Mix until everything is combined.
- Spoon the spinach mixture into two 8 oz. mini round cocottes.
- Put the lid on the mini round cocottes and bake in the oven, on the center rack, for 30 minutes.
- Remove from the oven and serve with homemade pita chips, crackers, or tortilla chips.
Amount Per Serving Calories 106Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 12mgSodium 270mgCarbohydrates 1gFiber 1gSugar 0gProtein 3g
Have you made this Spanakopita Dip recipe? Let us know how it went in the comments.