Spanakopita Salad

Name: Spanakopita Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 #7 frozen phyllo sheets (thawed and at room temperature); 5 tablespoons extra-virgin Greek olive oil; 4 cups baby spinach; 3 scallions (trimmed and chopped); 1/2 cup snipped fresh dill; 2/3 cup crumbled Greek feta; Sea salt and freshly ground black pepper (to taste)

There’s a “spanakopita-everything” current running through Greek kitchens—and this Spanakopita Salad captures the spirit of the classic spinach-and-feta pie in a lighter, fresher form. In My Greek Table Season 5: Flavors of Longevity, episode “Phyllo for Healthy Fun,” this is the kind of recipe that makes healthy Mediterranean eating feel festive: crunchy baked phyllo scattered over a bowl of spinach, dill, scallions, and feta. Diane Kochilas Recipes It’s also a perfect dish for sharing—built for the center of the table, passed around, and enjoyed in conversation. That sense of ease and pleasure is part of what makes the Mediterranean diet not just nutritious, but livable.

RATING

SERVES

PREP TIME

10 min

COOK TIME

20 min

TIME

30 min

RECIPES

Greens

Mediterranean Diet

Salads

Season #5

Print Recipe

Ingredients

2 #7 frozen phyllo sheets thawed and at room temperature
5 tablespoons extra-virgin Greek olive oil
4 cups baby spinach
3 scallions trimmed and chopped
1/2 cup snipped fresh dill
2/3 cup crumbled Greek feta
Sea salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Place one sheet of phyllo over the parchment, brush with olive oil, and place the other sheet on top. Brush that one with a little olive oil, too. Place a second baking sheet over the phyllo and bake for 15 to 20 minutes, or until golden and crisp. Remove the top sheet and let the phyllo cool.
Mix the spinach, scallions, dill, and feta together in a serving bowl. Toss with the remaining olive oil, salt, and pepper.
Break apart the phyllo into amorphous pieces and sprinkle over the salad. Serve.

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Notes

Nutrition & Tips:

Longevity lens: Spinach and fresh herbs deliver fiber and phytonutrients; olive oil helps carry flavor and satisfaction.
Phyllo timing tip: Add the phyllo right before serving so it stays shatter-crisp.
Make-ahead: Bake the phyllo earlier in the day and store airtight; assemble salad at the last minute.
Serving: A great companion to soups, grilled fish, or a mezze spread.

If you like this recipe, you will love these three dishes, too:
• Classic Spanakopita, Spinach Pie
• Spanakopita Muffins
• Spanakopita Focaccia | Greek Spinach Pie Sandwich