A creamy, cheesy baked dip inspired by Greek spanakopita, featuring spinach, feta, and herbs. Perfect for entertaining with pita bread or crackers.
mediterranean
greek
Nutrition
Provides moderate protein from cheese and feta while being high in calcium and vitamin K from spinach, though it is high in saturated fat and sodium.
| Calories | 280 kcal |
| Energy | 1172 kJ |
| Protein | 12 g |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 73 mg |
| Carbohydrate | 5 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
vegetarianappetizerparty foodoven and roastingdips & spreads
Baked Spanakopita Dip
Mia Kouppa (Helen Bitzas)
8
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Large frying pan
Casserole dish
Large mixing bowl
Oven
Instructions
1
Preheat oven to 400 °F
2
Sauté
In a large frying pan add the olive oil and heat over medium heat. Add the leek, spring onion, shallot, garlic, dill and parsley and sauté for 3 - 5 minutes, until softened. Stir constantly to be careful not to burn the ingredients.
In a large frying pan add the olive oil and heat over medium heat. Add the leek, spring onion, shallot, garlic, dill and parsley and sauté for 3 - 5 minutes, until softened. Stir constantly to be careful not to burn the ingredients.
3
Cook spinach
Next add in handfuls of spinach at a time, adding more when the spinach in the pan wilts down. Continue until all the spinach is done and cook until there is no more liquid being released by the spinach. Your pan should be dry.
Next add in handfuls of spinach at a time, adding more when the spinach in the pan wilts down. Continue until all the spinach is done and cook until there is no more liquid being released by the spinach. Your pan should be dry.
4
Mix with cheese
Transfer the ingredients of the pan to a large bowl and add in the feta, cream cheese and half the mozzarella. Stir well to combine and season with salt and pepper.
Transfer the ingredients of the pan to a large bowl and add in the feta, cream cheese and half the mozzarella. Stir well to combine and season with salt and pepper.
5
Bake
Transfer the contents of your bowl to a lightly greased casserole pan (we used an 8 X 10 casserole). Sprinkle the remaining mozzarella on top of your dip. Drizzle the top with a bit of olive oil and bake in the middle rack of your oven for 20 minutes, or until your dip is bubbling and the top is golden brown.
Transfer the contents of your bowl to a lightly greased casserole pan (we used an 8 X 10 casserole). Sprinkle the remaining mozzarella on top of your dip. Drizzle the top with a bit of olive oil and bake in the middle rack of your oven for 20 minutes, or until your dip is bubbling and the top is golden brown.
6
If it needs to be browned, put the broiler on for a couple of minutes. However, stay close and watch closely.
7
Serve
Allow to cool for about 5 minutes before serving. Serve with pita wedges, bread, or crackers.
Allow to cool for about 5 minutes before serving. Serve with pita wedges, bread, or crackers.
Baked Spanakopita Dip
Mia Kouppa (Helen Bitzas)
8
servings
0
per serve
0
minutes
A creamy, cheesy baked dip inspired by Greek spanakopita, featuring spinach, feta, and herbs. Perfect for entertaining with pita bread or crackers.
mediterranean
greek
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Large frying pan
Casserole dish
Large mixing bowl
Oven
Instructions
1
Preheat oven to 400 °F
2
Sauté
In a large frying pan add the olive oil and heat over medium heat. Add the leek, spring onion, shallot, garlic, dill and parsley and sauté for 3 - 5 minutes, until softened. Stir constantly to be careful not to burn the ingredients.
In a large frying pan add the olive oil and heat over medium heat. Add the leek, spring onion, shallot, garlic, dill and parsley and sauté for 3 - 5 minutes, until softened. Stir constantly to be careful not to burn the ingredients.
3
Cook spinach
Next add in handfuls of spinach at a time, adding more when the spinach in the pan wilts down. Continue until all the spinach is done and cook until there is no more liquid being released by the spinach. Your pan should be dry.
Next add in handfuls of spinach at a time, adding more when the spinach in the pan wilts down. Continue until all the spinach is done and cook until there is no more liquid being released by the spinach. Your pan should be dry.
4
Mix with cheese
Transfer the ingredients of the pan to a large bowl and add in the feta, cream cheese and half the mozzarella. Stir well to combine and season with salt and pepper.
Transfer the ingredients of the pan to a large bowl and add in the feta, cream cheese and half the mozzarella. Stir well to combine and season with salt and pepper.
5
Bake
Transfer the contents of your bowl to a lightly greased casserole pan (we used an 8 X 10 casserole). Sprinkle the remaining mozzarella on top of your dip. Drizzle the top with a bit of olive oil and bake in the middle rack of your oven for 20 minutes, or until your dip is bubbling and the top is golden brown.
Transfer the contents of your bowl to a lightly greased casserole pan (we used an 8 X 10 casserole). Sprinkle the remaining mozzarella on top of your dip. Drizzle the top with a bit of olive oil and bake in the middle rack of your oven for 20 minutes, or until your dip is bubbling and the top is golden brown.
6
If it needs to be browned, put the broiler on for a couple of minutes. However, stay close and watch closely.
7
Serve
Allow to cool for about 5 minutes before serving. Serve with pita wedges, bread, or crackers.
Allow to cool for about 5 minutes before serving. Serve with pita wedges, bread, or crackers.
vegetarianappetizerparty foodoven and roastingdips & spreads
Nutrition
Provides moderate protein from cheese and feta while being high in calcium and vitamin K from spinach, though it is high in saturated fat and sodium.
| Calories | 280 kcal |
| Energy | 1172 kJ |
| Protein | 12 g |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 73 mg |
| Carbohydrate | 5 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 400 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
