Mediterranean recipe

Greek Village-Style Spanakopita with Salad

Name: Greek Village-Style Spanakopita with Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 package (16 oz) frozen spinach, thawed and squeezed dry; 1 cup crumbled feta cheese; 1/2 cup ricotta cheese; 1 small onion, finely chopped; 2 cloves garlic, minced; 3 eggs, beaten; 1/4 cup fresh dill, chopped; 1/4 cup green onions, sliced; 1/2 cup olive oil, divided; 8 sheets phyllo pastry, thawed; 1 tbsp sesame seeds (optional); Salt and pepper to taste; Lemon wedges for serving; Mixed greens for salad; 1 cucumber, sliced; 2 tbsp olive oil; 1 tbsp red wine vinegar; Salt to taste

A Greek vegetarian main that pairs flaky spanakopita triangles with a bright cucumber-teta salad and a lemon-olive dressing. The golden filo, spinach filling, and salty feta deliver classic flavors with crisp edges and a zippy finish.

Total time

1h1 hr

Prep

25 min

Cook

35 min

Serves

vegetarianbreakfastlunchdinnersalad

Chef’s Pro Tips

Thaw phyllo fully and keep covered to prevent drying.
Add a squeeze of lemon to the filling for a fresh finish.
Cool spanakopita 5 minutes before serving for cleaner cuts.

Serving Suggestions

Pair with extra cucumber salad and lemony olives for a complete Greek-inspired plate.

Storage Instructions

Store leftovers in an airtight container up to 2 days. Reheat in a 350F oven until warm and crisp.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 20g
carbs: 43g
fat: 30g
fiber: 4g

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