Spanakopita—spinach and cheese pie encased in phyllo dough—is our absolute favorite Greek dish. So for summer, we decided to create a potato salad inspired by spanakopita. To celebrate our yiayia’s famous pastry, we mixed the savory, cheesy filling with warm, garlicy roasted potatoes. The addition of kalamata olives, sundried tomatoes and fresh dill adds color while keeping the Greek theme and further amplifying the tasty side.
While spanakopita is notoriously a labor-intensive dish, this potato salad is an easy, foolproof side for any summer BBQ.
Spanakopita Potato Salad
Serves 6 (as a side)
2 lbs fingerling potatoes or small russet potatoes, halved
2 cloves minced garlic
2 T EVOO
salt and pepper
2 c baby spinach
8 oz. crumbled feta cheese
1 c kalamata olives, pitted and cut in half
1 c sundried tomatoes, julienned
1/4 c fresh dill, chopped
2 T balsamic vinegar
1/2 c EVOO
salt and pepper
Preheat oven to 375 degrees Fahrenheit
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.
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.
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.