Grill/Barbecue

Spanakopita Inspired Potato Salad

by:
July 24, 2014
5
2 Ratings
Spanakopita Inspired Potato Salad
  • Serves 6 sides
Author Notes

We decided to create a potato salad inspired by our absolute favorite Greek dish, spanakopita. To celebrate our yiayia’s famous pastry, we mix the savory, cheesy filling with warm garlicy roasted potatoes. The addition of Kalamata olives, sun-dried tomatoes and fresh dill, adds color while further amplifying the tasty side. —Twin Tastes

What You'll Need
Ingredients
  • 2 pounds fingerling potatoes or small russet potatoes, halved
  • 2 cloves minced garlic
  • 2 tablespoons EVOO
  • generous salt and pepper
  • 2 cups baby spinach and arugula mix
  • 8 ounces crumbled feta cheese
  • 1 cup Kalamata olives, pitted and cut in half
  • 1 cup sun-dried tomatoes, julienned
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons balsamic vinegar
  • 1/2 cup EVOO
Directions
  1. Preheat oven to 375 degrees Fahrenheit
  2. Toss the potatoes with the minced garlic, EVOO, salt and pepper, and spread on a baking sheet. Roast for 45-55 minutes until the potatoes are golden brown and fork tender, making sure to stir the potatoes every so often while roasting.
  3. While the potatoes are roasting, whisk together the vinegar, EVOO and salt and pepper in a small bowl. In a large salad bowl, toss the baby spinach, feta, sun-dried tomatoes, Kalamata olives and dill together.
  4. Once the potatoes are perfectly roasted, remove them from the oven and heap them directly into the salad bowl. Pour the dressing on top, and gently toss with tongs. Allow the spinach to wilt, feta to melt slightly, and potatoes to absorb the dressing. Serve at any temperature.
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See what other Food52ers are saying.

  • Suzanne Alison
    Suzanne Alison
  • Christine Recanati-Hort
    Christine Recanati-Hort
  • Lejla
    Lejla
  • Twin Tastes
    Twin Tastes

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8 Reviews

Alison
Alison June 16, 2019
This is a fantastic dish! My vegetarian friend said it's the best potato salad she's ever eaten. Not sure why the previous reviewer is offended by the use of spanakopita in the title. It's an homage to spanakopita and it's an amazing one at that.
 
Suzanne A.
Suzanne A. July 10, 2016
This was awesome! Totally reflected the spirit of spanakopita. Can't wait to Jane the leftovers for lunch tomorrow. Paired with Judy Hesser's oven fried chicken...yummy.
 
Suzanne A.
Suzanne A. July 10, 2016
This was awesome! Totally reflected the spirit of spanikopita. Can't wait for lunch leftovers tomorrow at work. Paired with Judy Hesser's oven fried chicken...yummmm..
 
Christine R.
Christine R. May 15, 2015
How can this offend anyone? It's food, really???? Ridiculous!
 
Lejla
Lejla January 7, 2015
The salad looks like arugula and not spinach. An I correct? Otherwise, this recipe sounds amazing, but it has nothing in common with Spanakopita. I am not insulted in any way, but super happy I found it.
 
Twin T.
Twin T. January 7, 2015
Thank you for your interest in our recipe! We used a mix of baby spinach and arugula. The spinach, feta, garlic, dill and overall flavors reminded us of spanakopita but they may not to you. Hope you try it!
 
M
M August 20, 2014
Too much liberty with the name Spanakopita. As a native Greek, I find it offensive that a name is being used on something that no where near resembles our Greek food of Spanakopita. The recipe looks delicious, but please rename your Spinach/Potato Salad.
 
Twin T.
Twin T. January 7, 2015
So sorry, did not mean to offend at all with this recipe. We are Greek too and the overall flavors of our Yiayia's spanakopita inspired this dish.