Spanakopita Salad

Spanakopita Salad

Generously sized Parmesan-black pepper phyllo croutons add pleasing crunch to Spanakopita Salad, a colorful medley of vegetables and herbs tossed with zesty lemon-feta vinaigrette.

Spanakopita Salad
Makes 4 to 6 servings
  • 1 (10-ounce) bag fresh baby spinach
  • 1 bunch green onions, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1 cup lightly packed fresh parsley leaves
  • ½ cup lightly packed fresh dill
  • ½ cup toasted pine nuts
  • Lemon-Feta Vinaigrette (recipe follows)
  • Parmesan–Black Pepper Phyllo Croutons (recipe follows)
  1. In a large bowl, combine spinach, green onions, tomatoes, parsley, dill, and pine nuts. Add desired amount of Lemon-Feta Vinaigrette; toss to coat. Arrange salad on serving plates; nestle Parmesan–Black Pepper Phyllo Croutons among greens. Serve immediately.

Lemon-Feta Vinaigrette
Makes approximately 1¼ cups
  • ⅓ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 1 shallot, minced
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • ½ cup extra-virgin olive oil
  • ½ cup finely crumbled feta cheese
  1. In a medium bowl, whisk together vinegar, lemon juice, and shallot; let stand for 15 minutes. Whisk in oregano, mustard, and honey until combined. Whisking constantly, gradually add olive oil in a slow, steady stream until mixture is combined. Stir in cheese. Use immediately, or cover and refrigerate for up to 5 days. Whisk before serving.

Parmesan–Black Pepper Phyllo Croutons
Makes 4 to 6 servings
  • 12 sheets frozen phyllo dough, thawed
  • ½ cup butter, melted
  • 1½ cups finely shredded Parmesan cheese
  • 1½ teaspoons freshly ground black pepper
  1. Preheat oven to 400˚. Spray a large rimmed baking sheet with cooking spray.
  2. Place one sheet of phyllo dough in an even layer on prepared pan. Brush with melted butter, and sprinkle with 2 tablespoons cheese and approximately ⅛ teaspoon pepper. Repeat procedure 11 times with remaining phyllo, melted butter, cheese, and pepper. Cut stacked phyllo into 2-inch squares or diamonds.
  3. Bake until golden brown, about 12 minutes. Let cool for at least 10 minutes before serving.

For more seaside recipes, see “A Fête by the Shore” in the July/August 2018 issue, available in the online shop at

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