Spanakopita Dip is a fun take on the classic Greek snack. I like to make it for parties because it still features all the same great flavors of Spanakopita but it isn’t quite as labor intensive. Instead of rolling the filling in filo, you simply serve it with grilled pita wedges on the side.

This dip is made on the stovetop and then baked in the oven so it’s evenly heated all the way through. Don’t rush the process on the stovetop because you really want the onions to be softened all the way and the spinach to be completely wilted. You’ll also want the herbs to be well incorporated because they lend the dish so much flavor. Warming them gently helps them release their oils so their flavor permeates the entire dip.

Once the stovetop portion is complete you can transfer the mixture to an ovenproof dish. I like to use one that’s decorative since it will straight from the oven to the table at my party. Remember to use oven mitts, the dish will be piping hot when it comes out of the oven! While it’s baking, I grill the pita on the stovetop and cut it into wedges for serving. Some people use toasted baguette slices or pita crackers for serving with the dip, but I think grilled pita is the best because it’s the most authentic.

Once the dip is baked and ready to go to the table, I like to place it on a platter with the freshly grilled pita wedges all around it. This is a really nice presentation and enables all your guests to grab some pita wedges and dip when they come by the platter on their way around the buffet. They’ll get all the flavors of authentic spanakopita without having to awkwardly eat a crunchy spanakopita while talking to their friends. Enjoy this fun twist on a Mediterranean classic!