Spanakopita Dip: Hot, Cheesy Greek Spinach Dip Ready in 40 Minutes
This spanakopita dip takes everything people love about Greek spinach pie and turns it into a hot, scoopable dip. You still get the salty feta, bright lemon, and herby dill. It comes out of the oven bubbling under a layer of golden feta, and the first pita chip through that top pulls a crowd around the dish. Bring it to a party or set it out on game day. You can also make it for a Friday night on the couch.
This baked Greek spinach dip combines well-drained frozen spinach, ricotta, feta, garlic, olive oil, lemon juice, dried dill, oregano, and breadcrumbs. Everything is stirred together in one bowl, spread into a small casserole dish, topped with more feta, and baked at 375°F for 20 to 25 minutes, about 40 minutes start to finish with a short rest. The one thing that makes this spanakopita dip work is squeezing the spinach completely dry, because any water left in it turns the dip loose and soupy in the oven.
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Why You'll Love This Spanakopita Dip
- It skips the phyllo entirely. This spanakopita dip delivers all the flavor of the pie without brushing a single sheet of pastry, so the hardest part is waiting for the dip to cool.
- It is a spinach feta dip without cream cheese. Ricotta gives it a lighter, fluffier body than the usual cream cheese base, and the feta brings all the salt and tang it needs.
- It uses one bowl and one dish. Spanakopita dip is mixed in a single bowl, then it bakes and serves in the same casserole dish, so cleanup stays short.
- It stands out on a snack table. The browned feta top looks like an occasion, and the bright green color pops next to the usual spread of easy party dips and snack spreads.
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Key Ingredients for Spanakopita Dip
See the recipe card for the complete list of ingredients and quantities.
- Frozen spinach: This is the base of the spanakopita dip. Thaw the spinach and squeeze it until no more liquid comes out. Wrap it in a clean kitchen towel and wring it hard over the sink, since wet spinach is the main reason a spinach feta dip turns watery.
- Ricotta: Ricotta makes the spanakopita dip creamy without making it heavy, and it lets the feta and lemon taste sharper than they would against cream cheese. Whole-milk ricotta gives the richest texture, while part-skim bakes up a little drier.
- Feta: Half of the feta goes into the spanakopita dip for salty depth. The other half goes on top, where it browns into golden, crisp-edged crumbles. A block of feta crumbled at home is creamier than pre-crumbled feta. Manufacturers often coat pre-crumbled feta to keep it from clumping. The same spinach and feta pairing also anchors this make-ahead spinach and feta breakfast casserole.
- Dried dill: Dill makes spanakopita dip taste like the pie rather than ordinary spinach dip. So, do not leave it out. Fresh dill works as well, and you will need a generous handful of it chopped to match the dried.
- Breadcrumbs: A small amount of breadcrumbs soaks up stray moisture and helps the spanakopita dip set into something scoopable instead of runny. Plain dried breadcrumbs and panko both work, and gluten-free crumbs keep the dip gluten-free.
How to Make Spanakopita Dip
![Spinach, ricotta, crumbled feta, sliced garlic, breadcrumbs, dried dill, and oregano piled separately in a speckled white bowl.]](https://confettiandcasseroles.com/wp-content/uploads/2026/10/spanakopita-dip-step-1.jpg)
- Heat the oven to 375°F.
- Squeeze the thawed spinach as dry as possible and add it to a medium bowl.
- Add the garlic, olive oil, lemon juice, ricotta, half of the feta, breadcrumbs, dill, and oregano to the bowl.
- Stir until the mixture is evenly combined and creamy.
- Taste the mixture before adding salt and pepper, because the feta is already salty, then season to taste.
![An unbaked spinach mixture spread in a white oval dish and scattered with crumbled white feta.]](https://confettiandcasseroles.com/wp-content/uploads/2026/10/spanakopita-dip-step-3.jpg)
- Spread the mixture into a small casserole dish in an even layer.
- Scatter the remaining feta over the top.
- Bake for 20 to 25 minutes, until the dip is hot and bubbling at the edges and the feta on top is light golden brown.
- Let the spanakopita dip rest for 5 minutes so it firms up slightly and is easier to scoop.
What to Serve With Spanakopita Dip
Pita chips, sturdy crackers, pretzel crisps, and toasted baguette slices all hold up to thick, hearty spanakopita dip. For something fresh and crunchy, add cucumber spears, bell pepper strips, and snap peas. Strips of focaccia with cherry tomatoes make a soft, olive oil rich dipper that suits the Greek flavors.
For a party spread that gets people talking, set out a hot and cold duo: this baked spanakopita dip next to a classic chilled spinach dip, both surrounded by vegetables, crackers, and pita chips. If you are turning it into a Greek night, follow the dip with shrimp saganaki as the main course.
Spanakopita Dip FAQs
Yes, fresh spinach works in spanakopita dip. However, you need a large pile because it cooks down to a fraction of its raw volume. Wilt it in a dry skillet, let it cool, chop it, and squeeze it just as hard as you would frozen spinach before mixing it in.
Yes, you can assemble this spanakopita dip recipe in its baking dish, cover it, and refrigerate it for up to 24 hours. Bake it straight from the fridge and add 5 to 10 minutes to the baking time, checking that the center is hot all the way through.
You can replace the ricotta with softened cream cheese. The result will be smoother, denser, and richer. The ricotta version stays lighter and lets the lemon and dill come through more clearly, which is why a spinach and feta dip without cream cheese is the better match for spanakopita flavors.
Cover leftover spanakopita dip tightly and refrigerate them for up to 3 days. Reheat the dip in a 350°F oven for 10 to 15 minutes, or microwave it in short bursts and stir between each one until it is hot.
Freezing spanakopita dip is not a good idea. Ricotta and feta both turn grainy and release water after thawing, so the dip bakes up weepy instead of creamy.
Spinach artichoke dip usually uses cream cheese, mayonnaise, and Parmesan. As a result, it tastes mild and rich. Spanakopita dip leans on feta, ricotta, dill, and lemon, which makes it brighter, saltier, and more herby. If you love the spinach artichoke combination, the same flavors fill these spinach and artichoke stuffed mushrooms.
This Greek spinach dip is served hot, after its short rest out of the oven. It is still good at room temperature on a party table for up to 2 hours, although the texture firms up as it cools.
Tried this Spanakopita Dip? Please rate the recipe and leave a comment below to let us know how it turned out. Your feedback helps others find and enjoy it too!
Creamy Spanakopita Dip
Ingredients
- 10 ounces frozen spinach thawed and drained well
- 2 medium garlic cloves thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 cup ricotta
- 4 ounces crumbled feta cheese divided
- 2 tablespoons breadcrumbs
- 2 teaspoons dried dill
- ½ teaspoon dried oregano
- Sea salt and freshly ground pepper to taste
- Crackers pita chips, or bread, for serving
Instructions
- Preheat the oven to 375° F.
- In a medium bowl, combine spinach, garlic, olive oil, lemon juice, ricotta, ½ of the crumbled feta, breadcrumbs, dill, and oregano. Mix until well-combined and creamy. Season to taste with salt and pepper.
- Transfer the spinach mixture into a casserole dish and sprinkle the top with the remaining feta.
- Bake 20-25 minutes or until hot, bubble and light golden brown on top.
- Remove from oven and allow to cool for 5 minutes before serving with dippers of choice.
- Enjoy!
