Spanakopita Dip

Scoop it with bread, pair it with Gratsi.

By Marina Georgallides

@chefmarinie

October 16, 2026

By Marina Georgallides

Ingredients

2-3

tbsp cooking Gratsi cooking olive oil
1

leek, finely chopped
480

g spinach
200

g full fat cream cheese
200

g feta, crumbled
100

g mozzarella, grated
50

g fresh, dill chopped
1 1/2

tsp ground cinnamon
1/4

tsp ground nutmeg
Salt and ground black pepper to taste

Instructions

TOTAL TIME

1 hour

5-6 servings

Spanakopita is one of the great joys of Greek cooking, but folding all those layers of phyllo isn’t always how you want to spend an evening. This dip keeps everything we love about it: tender spinach, salty feta, fresh dill, and a generous pour of olive oil, all baked until warm and creamy.

STEP 1

Preheat the oven to 200 degrees Celsius fan. Heat up the cooking olive oil in a saucepan over a medium heat. After 2 minutes, add the chopped leek and sauté for 2-3 minutes until softened. Remove from the saucepan and place into a large mixing bowl.

A wooden spoon lifts chopped leeks from a frying pan.

Spinach wilting in a non-stick skillet with bits of chopped green onion.

STEP 2

To the same saucepan, add the spinach in batches and close the saucepan with a lid to allow it to wilt, stirring frequently. Repeat until all the spinach has wilted, and the moisture has evaporated.

A hand uses a wooden spoon to stir a mixture of chopped greens, fresh dill, and crumbled cheese in a metal mixing bowl.

A creamy chicken and spinach casserole topped with shredded cheese in a square orange baking dish.

STEP 3

Squeeze out as much of the liquid from the spinach and add this to the same mixing bowl as the leeks along with the rest of the ingredients. Mix until everything is well combined.