Greek Village-Style Spanakopita with Salad
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.
- Prep Time: 25 min
- Cook Time: 35 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ package (16 oz) frozen spinach, thawed and squeezed dry
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese
- ½ small onion, finely chopped
- 1 cloves garlic, minced
- 1 ½ eggs, beaten
- ⅛ cup fresh dill, chopped
- ⅛ cup green onions, sliced
- ¼ cup olive oil, divided
- 4 sheets phyllo pastry, thawed
- ½ tbsp sesame seeds (optional)
- Salt and pepper to taste
- Lemon wedges for serving
- Mixed greens for salad
- ½ cucumber, sliced
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
- Salt to taste
Instructions
- Preheat oven to 375F. Sauté onion and garlic in 1 tbsp olive oil until translucent.
- In a bowl, mix spinach, feta, ricotta, eggs, dill, green onions, salt, and pepper; set filling aside.
- Layer 4 phyllo sheets on a sheet pan with a light brush of olive oil between each; add filling in a line and fold to form a triangle, repeat to make 4 triangles.
- Brush tops with remaining olive oil and sprinkle sesame seeds. Bake 25–30 minutes until golden and crisp.
- Meanwhile, whisk salad dressing ingredients; toss greens and cucumber with dressing just before serving.
- Serve spanakopita triangles with salad, lemon wedges, and a final squeeze of lemon over the filo for brightness.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 20 |
| carbs | 43 |
| fat | 30 |
| fiber | 4 |
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