Spinach and Pepperoncini Baked Feta (Print Version)

Creamy baked feta blend with wilted spinach and tangy pepperoncini peppers, topped with melted mozzarella.

# What You'll Need:

→ Vegetables

01 - 5 oz fresh baby spinach, roughly chopped
02 - 1/3 cup pepperoncini peppers, drained and sliced
03 - 2 cloves garlic, minced

→ Dairy

04 - 8 oz feta cheese, drained and crumbled
05 - 4 oz cream cheese, softened
06 - 1/2 cup plain Greek yogurt
07 - 1/2 cup shredded mozzarella cheese

→ Pantry & Seasonings

08 - 2 tbsp extra-virgin olive oil
09 - 1/4 tsp crushed red pepper flakes
10 - 1/2 tsp dried oregano
11 - Freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley or dill, chopped
13 - Lemon wedges

# How to Cook:

01 - Preheat oven to 375°F. Lightly grease a 1-quart baking dish with cooking spray or a small amount of olive oil.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
03 - Add chopped spinach to the skillet. Sauté for 2-3 minutes until completely wilted. Remove from heat and set aside to cool slightly.
04 - In a large bowl, combine crumbled feta, softened cream cheese, Greek yogurt, and half the mozzarella. Mix with a spoon or spatula until mostly smooth and well incorporated.
05 - Add the wilted spinach, sliced pepperoncini, oregano, red pepper flakes if using, and black pepper. Fold gently until evenly distributed throughout the cheese mixture.
06 - Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining mozzarella cheese and drizzle with the remaining 1 tablespoon olive oil.
07 - Bake for 20-25 minutes until the dip is bubbling around the edges and the top is lightly golden. The cheese should be fully melted.
08 - Remove from oven and let sit for 5 minutes to firm up slightly. Garnish with chopped fresh parsley or dill. Serve warm with lemon wedges on the side if desired.

# Expert Advice:

01 -
  • The flavors hit every note: salty, tangy, creamy, with just enough warmth to keep you coming back for more
  • It comes together faster than you can preheat the oven and looks impressive without any real effort
  • This dip holds its heat beautifully so you can actually spend time with your guests instead of babysitting the appetizer
02 -
  • Do not skip the five minute rest period after baking, the dip needs that time to firm up slightly or it will be too runny
  • Drain the pepperoncini well and pat them dry, otherwise all that brine will make your dip soupy instead of creamy
  • If you only have block feta instead of crumbles, cut it into small cubes before mixing so it melts evenly
03 -
  • Use a light-colored baking dish so you can see exactly when the cheese turns golden and bubbly
  • Broil for the last two minutes if you want extra crispy spots on top, but watch it like a hawk
  • Squeeze excess moisture from your wilted spinach if it seems especially wet after cooking

Go Back