Spanakopita Salad Recipe
Enjoy a modern twist on classic Greek cuisine with this Spanakopita Salad recipe! Inspired by traditional spanakopita, this healthy Greek salad features baby spinach, authentic Greek feta cheese, fresh dill, scallions, and golden, crunchy baked phyllo pastry. Perfect as a vegetarian Mediterranean salad, mezze, or light lunch. This recipe is featured in Diane Kochilas’ highly anticipated cookbook, Athens: Food, Stories, Love (publishing October 2026). Don’t miss out—pre-order your copy now for more authentic Greek recipes and culinary inspiration!
Ingredients
- 2 sheets #7 frozen phyllo pastry thawed and at room temperature
- 5 tablespoons extra-virgin Greek olive oil
- 4 cups baby spinach
- 3 scallions trimmed and chopped
- ½ cup snipped fresh dill
- 2/3 cup crumbled Greek feta cheese
- Sea salt and freshly ground black pepper to taste
- Instructions
Instructions
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Prepare the Phyllo Crisps
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Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
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Lay one sheet of phyllo on the parchment and brush generously with olive oil. Place the second sheet on top and brush with more olive oil.
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Cover with a second baking sheet to keep the phyllo flat and bake for 15–20 minutes, or until golden and crisp. Remove from the oven, uncover, and let cool completely.
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Assemble the Salad
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In a large serving bowl, combine the baby spinach, chopped scallions, snipped dill, and crumbled feta. Drizzle with the remaining olive oil, season with sea salt and freshly ground black pepper, and toss gently.
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Add the Crunch
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Break the cooled phyllo sheets into rustic shards. Sprinkle generously over the salad just before serving for that irresistible spanakopita crunch.
Notes
Tips & Serving Suggestions:
For extra flavor, add a squeeze of fresh lemon juice or a handful of chopped fresh mint.
Serve as a light lunch, mezze, or alongside grilled meats and seafood for a true Greek feast.
Pre-Order Diane Kochilas’ New Book!
This Spanakopita Salad recipe is just a taste of what’s to come in my new book, Athens: Food, Stories, Love, publishing October 2026. Don’t miss out—pre-order now and discover the food, stories, and love of Athens!