Name: Deconstructed Spanakopita Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 10 oz spinach (fresh baby spinach); 4 oz feta cheese (crumbled); 0.5 pcs red onion (thinly sliced); 0.25 cup fresh dill (chopped); 0.25 cup fresh parsley (chopped); 4 oz phyllo dough (thawed according to package directions); 2 tbsp olive oil; 0.5 tsp salt (or to taste); 3 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 tsp garlic (minced); 0.5 tsp dried oregano; 0.25 tsp salt (or to taste); 0.25 tsp black pepper (freshly ground)

Fluffy feta cheese, vibrant spinach, and crispy phyllo shards are artfully scattered across a white plate, creating a deconstructed spanakopita salad begging to be devoured.

Prep: 20 min • Cook: 15 min. All the beloved flavors of spanakopita presented as a vibrant salad, with sautéed spinach, crumbled feta, toasted phyllo shards, and a lemon-herb dressing. This dish offers a lighter, quicker take on the classic Greek pastry, perfect for a healthy lunch or a delightful starter.

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min
Servings: 4

Instructions

Prepare Phyllo Crisps

1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2Unroll the thawed phyllo dough. Lightly brush one sheet with olive oil and sprinkle with a pinch of salt. Layer another sheet on top and repeat until you have a stack of 4-6 sheets.
3Cut the stacked phyllo into bite-sized pieces or shards.
4Spread the phyllo pieces in a single layer on the prepared baking sheet.
5Bake for 8-12 minutes, or until golden brown and crisp. Watch closely as phyllo can burn quickly. Remove from oven and let cool.

Make the Dressing

1In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.

Assemble the Salad

1In a large bowl, combine the baby spinach, crumbled feta, sliced red onion, chopped dill, and chopped parsley.
2Gently toss the salad ingredients together.
3Drizzle the prepared dressing over the salad and toss lightly to coat all ingredients.
4Top the salad with the cooled, baked phyllo shards just before serving.

Instructions

Prepare Phyllo Crisps

1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2Unroll the thawed phyllo dough. Lightly brush one sheet with olive oil and sprinkle with a pinch of salt. Layer another sheet on top and repeat until you have a stack of 4-6 sheets.
3Cut the stacked phyllo into bite-sized pieces or shards.
4Spread the phyllo pieces in a single layer on the prepared baking sheet.
5Bake for 8-12 minutes, or until golden brown and crisp. Watch closely as phyllo can burn quickly. Remove from oven and let cool.

Make the Dressing

1In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.

Assemble the Salad

1In a large bowl, combine the baby spinach, crumbled feta, sliced red onion, chopped dill, and chopped parsley.
2Gently toss the salad ingredients together.
3Drizzle the prepared dressing over the salad and toss lightly to coat all ingredients.
4Top the salad with the cooled, baked phyllo shards just before serving.

Nutrition Information

Calories: 351 kcal
Protein: 12 g
Fat: 26 g
Carbs: 15 g

Nutrient	Per serving
Calories	351 kcal
Protein	12 g
Fat	26 g
Carbs	15 g

Tips

Ensure phyllo dough is completely thawed before use to prevent tearing and achieve crispiness.
Keep a close eye on the phyllo while baking; it can turn from golden to burnt very rapidly.
Add the phyllo shards right before serving to maintain their crisp texture and prevent sogginess.