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Deconstructed Spanakopita Salad

Mediterranean cuisineGreek cuisineCzech cuisine
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Deconstructed Spanakopita Salad

Spanakopita

  1. Deconstructed Dishes

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
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

Salad Base

  • 10oz spinach(fresh baby spinach)
  • 4oz feta cheese(crumbled)
  • 1/2 pcs red onion(thinly sliced)
  • 1/4 cup fresh dill(chopped)
  • 1/4 cup fresh parsley(chopped)

Phyllo Crisps

  • 4oz phyllo dough(thawed according to package directions)
  • 2 tbsp olive oil
  • 1/2 tsp salt(or to taste)

Dressing

  • 3 tbsp olive oil(extra virgin)
  • 2 tbsp lemon juice(freshly squeezed)
  • 1 tsp garlic(minced)
  • 1/2 tsp dried oregano
  • 1/4 tsp salt(or to taste)
  • 1/4 tsp black pepper(freshly ground)

Instructions

Prepare Phyllo Crisps

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll 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.
  3. Cut the stacked phyllo into bite-sized pieces or shards.
  4. Spread the phyllo pieces in a single layer on the prepared baking sheet.
  5. Bake 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

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

Assemble the Salad

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

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal140.2 kcal1,402 kcal
Protein12.2 g4.9 g48.8 g
Fat25.8 g10.3 g103.2 g
Carbs15.1 g6 g60.4 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.

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