Baked Spanakopita and Artichoke Dip
This dish combines the classic flavors of spanakopita (spinach, feta, herbs) with creamy artichoke dip, baked until warm and bubbly. It’s perfect as an appetizer, party dip, or served with pita, bread, or veggies.
Prep time: 15–20 minutes
Cook time: 25–30 minutes
Total time: 40–50 minutes
Serves: 6–8
Ingredients
For the dip:
2 cups fresh spinach, chopped (or frozen, thawed & drained)
1 cup canned artichoke hearts, drained and chopped
½ cup cream cheese, softened
½ cup Greek yogurt or sour cream
½ cup crumbled feta cheese
½ cup shredded mozzarella cheese
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried dill
½ tsp oregano
Salt and black pepper, to taste
Optional topping:
¼ cup grated Parmesan cheese
1–2 sheets phyllo dough (for a crispy top, optional)
1 tbsp melted butter or olive oil
Instructions
Preheat oven:
Preheat to 375°F (190°C) and lightly grease a baking dish.
Prepare spinach:
If using fresh spinach, sauté briefly until wilted and drain excess liquid.
If using frozen, squeeze out all moisture.
Mix dip:
In a large bowl, combine spinach, artichokes, cream cheese, Greek yogurt, feta, mozzarella, garlic, olive oil, lemon juice, dill, oregano, salt, and pepper.
Mix until well combined.
Transfer to dish:
Spread mixture evenly into the prepared baking dish.
Add topping:
Sprinkle Parmesan cheese on top.
For a spanakopita-style crust, layer phyllo sheets on top, brushing lightly with butter or olive oil.
Bake:
Bake for 25–30 minutes until hot, bubbly, and golden on top.
Serve:
Let cool slightly and serve warm with pita bread, crackers, or fresh veggies.
Notes & Tips
Extra flavor: Add chopped green onions or fresh herbs like parsley.
Make it lighter: Use low-fat cream cheese and yogurt.
Crispy topping: Phyllo adds a delicious flaky crunch.
Spice it up: Add chili flakes for a subtle kick.
Make ahead: Assemble ahead and bake just before serving.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Prepare and refrigerate, then bake when ready.
Q: Can I freeze it?
A: Yes, freeze before baking. Thaw and bake until heated through.
Q: What can I serve with it?
A: Pita chips, crusty bread, crackers, or raw vegetables.
Q: Can I make it dairy-free?
A: Use dairy-free cream cheese and yogurt alternatives.
Nutritional Information
Calories: 180–220 kcal
Protein: 6–8 g
Carbohydrates: 5–7 g
Fiber: 1–2 g
Fat: 14–16 g
Sugar: 2–3 g
Sodium: 300–400 mg