Spanakopita Salad | Fresh, Crispy & Perfect for Summer

Spanakopita (traditional Greek phyllo layered dish), meets fresh, vibrant salad in this Mediterranean-inspired twist on a classic favorite. Think crisp greens, herbs, creamy feta, bright lemon, and all the flavors you love in traditional spanakopita—transformed into a beautiful bistro-style dish that feels both comforting and fresh. This salad is layered with texture, bold flavor, and ingredients that work together perfectly for a lunch, dinner, gathering, or elegant side dish. Fresh, flaky, savory, and full of Mediterranean character. If you love real food made with whole ingredients and inspired by Mediterranean flavors, you’re in the right place. 🍋 Fresh ingredients 🥗 Mediterranean-inspired ✨ Bistro-worthy flavors at home RECIPE: Spanakopita Salad with Dill Oil Preheat oven to 350, to cook the phyllo and to toast the nuts. Walnuts, toast 6-8 minutes, @ 350, or in a Medium pan 2-4 minutes, Watch them!! 4.4 oz phyllo pastry (125 g) Olive oil, for brushing phyllo (as needed) 4 large handfuls baby spinach 1–2 ounces feta cheese, crumbled feta cheese 1/2 small baby red onion, very thinly sliced and soaked in cold water for 5 minutes 1 spring onion, finely chopped 2 tsp fresh dill, chopped 2 tbsp walnuts, dry roasted and chopped Dill Oil 1/2 cup + 1 tbsp olive oil (125 ml) olive oil 10 g fresh dill (about 1/2 cup loosely packed) 1–3 tsp apple cider vinegar Salt, to taste Instructions 1. Make the dill oil Add olive oil, fresh dill, apple cider vinegar, and salt into a blender with blade attachment Blend until completely smooth and vibrant green Taste and adjust vinegar or salt if needed Pour into a squeeze bottle and set aside 2. Prepare the phyllo pastry Preheat oven to 350°F (180°C) Cut phyllo sheets into 8 rectangles per sheet Brush lightly with olive oil Bake for 2–3 minutes, until golden and crisp Cool on a wire rack Store in an airtight container until ready to use(You will have extra — only a portion is needed for 2 servings) 3. Assemble the salad (serves 2) Drizzle a little dill oil on the base of a platter Place 4 sheets of crispy phyllo Top with half the spinach and half the feta spinach feta cheese Sprinkle with half the walnuts, onion, and spring onion Drizzle with more dill oil 4. Season + layer again Season lightly with salt and pepper Repeat the same layering process for the second layer 5. Finish Top with final phyllo pieces Add fresh dill sprigs Sprinkle remaining walnuts Finish with a final drizzle of dill oil #Spanakopita #MediterraneanFood #GreekSalad #HealthyRecipes #Fiberlish