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  • Writer's pictureNikki Glekas


This was a really fun episode to film because it’s a modern take on a Greek Classic. This is not a dish you’ll commonly find in Greece, but it’s perfect for this day and age because it’s basically spanakopita in a new form. I call it Deconstructed Spanakopita Salad. It features baby spinach, feta, crispy phyllo, and delicious dressing. It’s stunning to look at and absolutely delicious eat!

I’ve made spanakopita on the show before ( ) and we all know how delicious it is. The only catch with spanakopita is that it can be really time consuming to make. It’s also an appetizer, not a salad. This dish steps in when you want all the flavors of spanakopita, but are looking for a salad to start your meal. I like to layer it as you see in the episode because it looks so dramatic on the plate.

This cool thing about this salad is that it can be pulled together very quickly. The first time I made this I gave it to my husband and he and our daughter ate it up in seconds. I’ve also started serving it on the side of fresh fish like broiled salmon or branzino ( ). This makes the perfect lighter spring meal and is just the right combination of filling and flavorful.

This year I recommend making this salad on individual plates and serving it at a dinner party. I guarantee that your friends will love and be awed by how pretty it is!

Salads are big in Greece because so many people grow lovely lettuces and delicious vegetables in their gardens. Be sure to check out the other salad and appetizer recipes I’ve made before because they are all great for warmer weather meals. It’s so good to have dishes like these in your back pocket when you are gearing up for summer cooking. Enjoy!


OR Deconstructed Spanakopita Salad

This is a fun riff on the classic recipe that we served at our Greek restaurant. We absolutely love it and I still make it at home all the time. It’s very easy to make and your friends will love it if you serve it when they come over. If you are craving spanakopita and don’t have time to make it, this is your answer!

Makes 2 servings

  • 1 piece of phyllo

  • 2 cups of fresh baby spinach

  • 1 Scallion (chopped)

  • 2 tbsp of chopped fresh dill

  • 3 tbsp crumbled Feta

  • 1.5 tbsp honey

  • 1.5 tbsp Balsamic glaze

  • 1 tbsp Olive Oil

  • ½ tsp Salt

  • ¼ tsp Pepper

  1. Preheat the oven to 350 degrees F.

  2. Cut the phyllo in half, then into fourths, then horizontally, so you have squares that are 4x4.

  3. Line a baking sheet with parchment paper and brush all the parchment with olive oil. Then, place the 6 of the phyllo squares on the parchment paper and brush the top with olive oil. Place a second piece of parchment paper on top of the phyllo squares and place a second baking sheet on top to keep it flat while it bakes. Reserve the remaining phyllo squares for another time.

  4. Bake the phyllo for 12 minutes, or until baked and crispy

  5. Prepare the filling while the phyllo bakes: Add the spinach to a large bowl, add the scallions and dill and mix them all, reserving a small amount of the scallions for the garnish.

  6. Add 2 tablespoons of crumbled feta to the mixing bowl and reserve one tbsp on the side for garnish

  7. Add the honey, balsamic glaze, olive oil, salt, and pepper to a small bowl and whisk the ingredients well.

  8. Drizzle 1 ½ tbsp of the dressing into the spinach mixture and toss all the ingredients together.

  9. Assemble the salad as follows, drizzle some of the remaining dressing on the bottom of the plate, place 2 pieces of the baked phyllo on the bottom, then place 1/2 of the spinach mixture on top, followed by 1 more piece of baked phyllo, and another 1/4 of the spinach mixture, then then last piece of the phyllo, followed by the remaining spinach mixture. Sprinkle the remaining scallions and feta on top for garnish, and drizzle it all with the remaining dressing. Serve!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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