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In a medium (10-inch) high-sided skillet over medium heat, heat 2 tablespoons of the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and just starting to brown, 5 to 7 minutes. Add the garlic and cook, stirring, until aromatic, about 30 seconds. Add 1 tablespoon of the oil, the spinach and salt and cook, stirring frequently, until warmed through, 2 to 4 minutes. Remove from the heat.
In a medium bowl, whisk together the remaining 2 tablespoons of oil, the feta, scallions, yogurt, dill, parsley, water, lemon juice and crushed red pepper flakes until combined.
For a hot dip, add the yogurt mixture to the spinach mixture in the skillet and stir well to combine. Return the skillet to medium-low heat, and heat the dip, stirring occasionally, until warmed through, about 5 minutes. (For a cold dip, add the spinach mixture to the yogurt mixture and stir well to combine. Serve at room temperature or refrigerate in an airtight container until needed.)
Serve with pita chips and a variety of cut vegetables.