Spanakopita Kale Salad

Spanakopita Kale Salad is a fresh, vibrant take on the traditional Greek spinach pie, turning the classic flavors into a light, healthy salad. This dish features hearty kale, a tangy feta cheese, olives, and a zesty lemon dressing, with all the savory flavors you’d find in spanakopita—garlicky, cheesy, and slightly briny—without the heaviness of phyllo dough. Topped with a crispy, baked pita chip crumble, it’s a wonderful fusion of Mediterranean flavors in a refreshing salad.

I first created this salad when I was craving the rich flavors of spanakopita but wanted something lighter and more refreshing. Instead of phyllo dough, I used kale as the base, giving the salad a crunchy, nutrient-packed foundation. The feta and olives add the perfect salty, tangy punch, while the lemony dressing brings it all together. The baked pita chips on top mimic the crispiness of the phyllo crust, adding a nice texture contrast.

What I love most about this recipe is how it transforms the familiar flavors of spanakopita into a bright, healthy dish that’s perfect for a lunch or a side. The kale is sturdy enough to hold up to the dressing without wilting, and the flavors just get better as it sits. Spanakopita Kale Salad is an easy, delicious way to enjoy the Mediterranean flavors you love in a lighter, more nutritious form!

Perfect for:

Healthy meals
Greek-inspired dinners
Potlucks
Salad lovers
Those looking for a nutritious twist on a classic dish

Why You’ll Love This Recipe

Here are 10 reasons why this Spanakopita Kale Salad will become your go-to dish:

Unique Flavor Fusion: The combination of sautéed spinach, feta cheese, and crispy phyllo dough gives you the essence of spanakopita in salad form.
Hearty and Filling: The kale base adds substance, making this salad satisfying enough for a meal.
Crispy Phyllo Crumbles: The crunchy, golden phyllo dough brings a delightful texture to the salad.
Zesty Lemon Dressing: A tangy lemon vinaigrette brightens the flavors and brings everything together.
Nutritious Greens: Kale is rich in vitamins and fiber, making this salad a healthy choice.
Versatile Ingredients: Perfect as a main course or as a side dish to complement your favorite meals.
Make-Ahead Salad: You can prep most of the ingredients in advance, making it easy to assemble whenever you’re ready.
Customizable Flavors: Adjust the amount of feta or add extra herbs to suit your taste.
Impressive Presentation: With its vibrant colors and crunchy texture, this salad looks as good as it tastes.
Gluten-Free Option: Swap the phyllo dough for gluten-free crackers or skip the phyllo for a gluten-free salad.

Preparation and Cooking Time

Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Calories per serving: Approximately 350-400 calories
Key Nutrients: Protein: 8g, Carbs: 30g, Fat: 22g

Ingredients

For the Salad:

2 cups kale, washed and chopped
1 cup spinach, fresh or frozen
1/2 cup feta cheese, crumbled
1/4 cup phyllo dough, brushed with olive oil and baked until crispy
1 tablespoon olive oil (for sautéing)
1 tablespoon lemon juice
1 teaspoon dried oregano
1/4 teaspoon salt
Freshly cracked black pepper to taste

For the Lemon Vinaigrette:

2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
1/4 teaspoon garlic powder
Salt and pepper to taste

Ingredient Highlights

Kale: Rich in vitamins A, K, and C, this leafy green provides a nutritious and hearty base.
Feta Cheese: Adds a tangy, creamy element that complements the greens and spices.
Phyllo Dough: Brings a crispy, crunchy texture to the salad, reminiscent of spanakopita.
Lemon Juice: Adds a fresh, zesty element that brightens the salad and dressing.

Step-by-Step Instructions

Prepare the Phyllo Dough:

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Phyllo Dough: Brush the phyllo sheets with olive oil, stack them, and cut into strips. Place on a baking sheet and bake for 10-15 minutes until golden and crispy.
Cool and Crumble: Once baked, cool the phyllo dough and crumble it into small pieces.

Make the Salad:

Sauté the Spinach: Heat olive oil in a pan over medium heat and sauté spinach for 3-5 minutes until wilted. If using frozen spinach, thaw and drain excess moisture before sautéing.
Prepare Kale: Massage the kale with a little olive oil to soften the leaves and make them more tender.
Combine Ingredients: In a large bowl, toss together the kale, sautéed spinach, crumbled feta, and phyllo crumbles.

Make the Lemon Vinaigrette:

Whisk Ingredients: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and pepper until well combined.

Assemble the Salad:

Toss and Serve: Pour the lemon vinaigrette over the salad and toss gently to coat. Serve immediately, garnished with extra phyllo crumbles and a sprinkle of oregano.

How to Serve

Here are 10 serving suggestions for Spanakopita Kale Salad:

As a Light Lunch: Perfect for a healthy, quick lunch option.
As a Side Dish: Pair with grilled chicken, lamb, or seafood for a Greek-inspired meal.
With Pita Bread: Serve with warm pita or flatbread for a satisfying Mediterranean meal.
Topped with Olives: Add Kalamata olives for an extra burst of briny flavor.
For Meal Prep: Make ahead and store in an airtight container for a few days.
With a Grilled Steak: This salad complements a well-cooked steak with its fresh flavors and crunchy texture.
For a Picnic: Pack in a portable container for a delicious outdoor meal.
As an Appetizer: Serve smaller portions as an appetizer at dinner parties.
With Hummus: Pair with a side of hummus for a Mediterranean feast.
For Special Occasions: Ideal for a light, healthy addition to a holiday or family gathering.

Additional Tips

Massage Kale: To make the kale more tender and easier to eat, massage it with olive oil and a pinch of salt.
Make Phyllo Crumbles in Advance: You can bake the phyllo dough ahead of time and store the crumbles for a quick salad prep.
Fresh Lemon Juice: Use freshly squeezed lemon juice for the vinaigrette for the best flavor.
Adjust Saltiness: If your feta is very salty, reduce the amount of added salt to the salad.

Recipe Variations

Vegan Version: Replace feta with vegan feta cheese or omit it altogether.
Add Protein: Top with grilled chicken, shrimp, or tofu for a more filling salad.
Add Herbs: Sprinkle fresh mint, dill, or parsley for added freshness and flavor.
Gluten-Free Option: Skip the phyllo crumbles or use gluten-free crackers for crunch.
Spicy Kick: Add a pinch of red pepper flakes to the dressing for some heat.
Roasted Vegetables: Add roasted red peppers, eggplant, or zucchini for more depth of flavor.

Special Equipment

Baking Sheet: For baking the phyllo dough until crispy.
Pan for Sautéing: To cook the spinach.
Large Salad Bowl: To toss all the ingredients together.
Whisk: For preparing the vinaigrette.
Measuring Spoons: For precise measurements of ingredients.

FAQ Section

Can I use frozen kale instead of fresh?
Fresh kale is best for texture, but frozen kale can be used if thawed and drained.
How long does this salad last in the fridge?
The salad can be stored in an airtight container for up to 2-3 days.
Can I make the salad ahead of time?
Yes, prepare all components and store them separately. Toss together just before serving.
What can I substitute for phyllo dough?
Use gluten-free crackers or tortilla chips for a crunchy topping.
How do I make this salad spicier?
Add chili flakes to the dressing or sprinkle them on top for a kick of heat.
Can I freeze the salad?
It’s best to enjoy this salad fresh, but you can freeze the sautéed spinach separately.
What if I don’t have Dijon mustard for the dressing?
You can use any mustard or even a little lemon zest for a tangy alternative.
Can I double the recipe?
Yes, simply adjust the ingredient amounts and use a larger bowl.
Can I skip the feta?
Yes, omit it for a dairy-free version or substitute with a vegan option.
What other greens can I use?
You can swap kale for spinach, arugula, or mixed greens for a different flavor profile.

Conclusion

Spanakopita Kale Salad is a fresh, vibrant twist on the traditional Greek spanakopita, incorporating all the flavors of the beloved dish into a healthy, crunchy salad. With hearty kale as the base, this salad is loaded with spinach, tangy feta, and a light lemony dressing that perfectly mimics the flavors of spanakopita. Crispy phyllo pastry strips are added for that signature crunch and buttery texture, completing the dish with a satisfying bite.

This salad is not only a delicious way to enjoy the flavors of spanakopita, but it’s also a nutrient-packed meal that’s perfect for lunch or dinner. It’s versatile enough to serve as a side dish or as a light, vegetarian main course.

I’d love to see your Spanakopita Kale Salad creations! Share your photos on Instagram and tag me—I can’t wait to see how fresh and flavorful your salad turns out! Don’t forget to leave a comment and share any fun ingredients or twists you’ve added to make this dish uniquely yours!