home | recipes 

Spanakopita Salad Recipe (Spinach, Feta & Crispy Phyllo Salad)

No ratings yet
Jump to Recipe
Rate
Print
Jump to Recipe
Rate
Print
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!
No ratings yet

Spanakopita Salad Recipe (Spinach, Feta & Crispy Phyllo Salad)

, , ,
, , ,

Ingredients

Instructions

  • Prepare the Phyllo Crisps
  • Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  • 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.
  • 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.
  • Assemble the Salad
  • 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.
  • Add the Crunch
  • Break the cooled phyllo sheets into rustic shards. Sprinkle generously over the salad just before serving for that irresistible spanakopita crunch.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

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!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

buy now

You’ll Also Love

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

more about Diane

Latest Recipes

More

Lemon Potato Smashers

Lemon Potato Smashers

Seafood Stew

Seafood Stew

Lentil Sweet Potato Soup

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli cauliflower salad

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

More

Spanakopita Salad - Ep. 511

Spanakopita Salad

Vegetarian MUSHROOM GYRO

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Creamy Broccoli & Cashew Soup

Featured In

My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo

D|K