When is a dip more than just a dip? When it becomes something exceptional. When it’s destined to be a superstar. When it’s… Spanakopita Dip.
Spanakopita Dip is a versatile, satisfying recipe: leafy spinach combined with tangy feta, garlic, onions and aromatic herbs. It’s perfect for scooping with sturdy chips, crackers or vegetable sticks, and with a little phyllo and olive oil it transforms into elegant, bite-sized appetizers. With a touch more effort it can even be adapted into traditional spanakopita, but that’s another post.
This recipe belongs to the category of dishes that require minimal skill yet impress even the most discerning guests. Spanakopita Dip starts with the same basic Greek yogurt base I shared previously. Below are three reasons this dip is a winner:
- Serve it with substance. Skip fragile chips; choose ridged or kettle-cooked chips, dense pita chips, thick crackers, or firm vegetable sticks. The dip is hearty and deserves a strong vehicle.
- Bake into phyllo cups. Homemade mini phyllo cups are quick to assemble and taste far better than store-bought versions.
- It’s nourishing. The creamy texture comes from Greek yogurt, which adds protein and beneficial probiotics, and the generous amount of spinach brings iron, calcium, antioxidants, folate and vitamins.
Below you’ll find the Spanakopita Dip recipe, and following that, instructions for turning it into Mini Spanakopita Phyllo Cups — perfect for holiday buffets, parties or any gathering where you want portable, elegant bites. These phyllo cups make the dip feel celebratory while keeping things simple and healthful.
Spanakopita Dip
Ingredients:
- 1 (17.6 ounce) container Greek yogurt
- 1 pound frozen chopped spinach, thawed and lightly squeezed to remove excess moisture
- 1/3 cup feta cheese crumbles (adjust to taste)
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried parsley)
- 2 tablespoons dry minced onion flakes
- 2 teaspoons garlic salt
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg (optional)
Combine the Greek yogurt, drained spinach and all remaining ingredients in a large bowl. Stir thoroughly until evenly combined. If using nutmeg, freshly grate it for best flavor; if you don’t have fresh nutmeg, omit it rather than using pre-ground jarred nutmeg.
Cover tightly and refrigerate for at least 1 hour before serving to let flavors meld. Serve with sturdy chips, crackers, vegetable sticks or spread on slices of crusty bread.
Mini Spanakopita Phyllo Cups
Don’t be intimidated by phyllo; handle it gently and have patience. A few careful steps yield crisp, golden cups that elevate the dip into elegant bite-sized appetizers.
Ingredients:
- One batch Spanakopita Dip
- 5 sheets thawed phyllo dough
- 2 tablespoons extra-virgin olive oil
Preheat the oven to 375°F (190°C). Unwrap the phyllo and work quickly to avoid drying; keep unused sheets covered with a lightly damp towel.
Lay one sheet of phyllo on a cutting board and brush lightly with olive oil. Layer a second sheet on top and brush with oil. Repeat until all five sheets are layered and lightly oiled.
Using a 2 ¾-inch round biscuit or cookie cutter, cut rounds from the layered phyllo. Gently press each layered round, olive oil side down, into the cups of a mini-muffin tin.
Bake on the center rack for 5 minutes. If the centers begin to puff up, gently press them down. Return the pan to the oven and bake another 5 minutes, or until the cups are golden brown. Remember they will continue to darken slightly as they cool. Transfer to a rack and cool completely.
Spoon about two teaspoons of the chilled Spanakopita Dip into each phyllo cup and serve. The cups remain crisp at room temperature for about three hours. They disappear fast — perfect for parties and holiday spreads.
Enjoy, and don’t forget to check for stray spinach leaves between your teeth after indulging!