Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Spanakopita With A Greek Village Salad

on November 29, 2015


For the entrée, I made Spanakopita. I bought a beautiful Ciabatta baguette. I love to pile spoonfuls of the Greek Village Salad on top of slices of the toasted baguette bread.  I could eat this “village salad” every day and never think twice!

For the dressing, a simple Greek Vinaigrette served on the side. The reason for this is, the salad stays crisp and it allows all the ingredients to keep their integrity. If you have extra dressing, store the leftover a jar with a tight-fitting lid.

After the salads were plated, I drizzled a couple of spoonfuls of the vinaigrette over top and then tossed. The vinaigrette is super flavorful and ties the whole salad together.

Sweet Italian Sausage

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The Greek salad, also known as the Greek Village Salad (Horiatiki), is made with no leafy greens or lettuce. Trust me when I say, “You won’t miss the lettuce!” There are so many flavors, textures, and colors working together to make this salad a winner. It’s healthy, light,  and super satisfying.

While visiting Steve’s mom, I asked her, “If you could go anywhere, in the world, for dinner, where would you like to go.” Her answer, “Greece!” Today we’re having Spanakopita With A Greek Village Salad, but with a twist.

This is not exactly your traditional Spanakopita. I’m going to be adding sweet Italian sausage to the filling.

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Spanakopita (2)


Spanakopita (2)


Prep Time: 1 hour
Inactive Prep Time: 24 hours
Cook Time: 30 to 35 minutes
Total Time: 25 hours 35 minutes
Yields: 12 Spanakopita (entrée size)
Equipment:  2 rimmed baking sheet pan, cheesecloth, a fine-mesh sieve, large mixing bowl, medium-size mixing bowl, small mixing bowl, large rubber spatula, small saucepot, pastry brush, 8-ounce jelly jar with a tight-fitting lid

Ingredients For Spanakopita:
1 pound of sweet Italian sausage (5 links), casings removed (OPTIONAL)
2 10-ounce boxes of frozen spinach (thawed and all excess water removed)
1 diced onion
3 cloves of minced garlic
1 teaspoon of fresh nutmeg, grated
1 teaspoon of crushed red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper
3 large eggs, beaten
3 tablespoons of Parmesan cheese, grated
4 ounces of goat cheese, crumbled
1 7-ounce package of feta cheese, cubed
2 packages of Phyllo dough sheets (need 24 sheets)
1 1/2 sticks of unsalted butter, melted
1 cup of seasoned Italian bread crumbs

The Day Before…
Start by thawing the frozen spinach. Place the spinach into a fine-mesh sieve, fitted with a piece of cheesecloth, set on top of a medium-size mixing bowl on the counter overnight.

The Day of…
Gather the cheesecloth together and squeeze as much of the water out of the spinach as possible. Transfer the spinach to a large mixing bowl and set aside.

In a large dry sauté pan on medium-high heat, add the sweet Italian sausage. Start breaking the sausage up with the back of a wooden spoon. Once the sausage is browned, about 10 to 15 minutes, add the diced onion, minced garlic, crushed red pepper flakes, freshly grated nutmeg, Kosher salt, and black pepper. Continue cooking until the onions have softened, another 5 to 7 minutes. Using a slotted spoon, leaving as much of the grease in the pan, transfer the sausage mixture into the bowl with the spinach.

In a small saucepot, over medium-low heat melt the butter. Add the breadcrumbs to a small mixing bowl. Set aside.

In a small bowl lightly beat the eggs. Add the beaten eggs to the cooled sausage and spinach mixture. Add the Goat cheese, grated Parmesan, and Feta cheese to the sausage and spinach mixture. Using a large rubber spatula, gently mix to combine. Set aside.

Remove the phyllo dough from the refrigerator. Carefully unfold the sheets of phyllo dough laying them on a flat surface covered with a damp towel.

Directions For Spanakopita:
Preheat oven to 375-degrees F.
Carefully peel one sheet of phyllo dough from the stack and arrange on a work surface with the short nearest you (keep the remaining sheets of dough covered). Using a pastry brush, brush with melted butter and sprinkle breadcrumbs evenly over the entire sheet of dough. Repeat the process by laying a second sheet of phyllo dough over the first sheet. Brush with melted butter and sprinkle with breadcrumbs until 4 sheets are completed.

Cut the sheets of phyllo in half lengthwise, making two large strips. On the first strip, place 1/3 cup of the filling on the shorter end, nearest you, then fold the corner of phyllo over to enclose the filling and form a triangle shape. Continue folding strip up (like a flag) maintaining a triangle shape until you reach the end of the sheet. The filling should be totally enclosed. Repeat this process with the second strip.

Repeat these steps until all the phyllo dough and filling are used.

Place the filled pastries, seam-side down onto a rimmed baking sheet pan. Brush with melted butter, sprinkle with breadcrumbs. Sprinkle each one with a pinch of Kosher salt and fresh ground black pepper. Bake for 30 to 35 minutes, until phyllo is golden and crisp. Transfer to a rack to cool slightly.

Note: Pastry triangles can be formed, but not baked, 3 days ahead. Arrange in one layer in a large heavy-duty sealed plastic baggie, then freeze. Bake frozen pastries (DO NOT THAW) in the same manner as above.

Prep Time: 15 minutes
Yields: 8 servings
Equipment: large salad bowl, sharp chef’s knife, and cutting board

Ingredients For Greek Village Salad:
4 pints of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1/2 a large red onion, thinly sliced half-moons
1 lemon, zested
1/4 cup of whole pitted Kalamata olives,  pitted and chopped
2 hothouse cucumbers (English cucumbers), seeded, cut lengthwise, then into half-moons and quartered
2 7-ounce packages of good feta, large dice

Ingredients For Greek Vinaigrette:
1 8-ounce jelly jar with a tight-fitting lid
1/4 cup fresh lemon juice (3 to 4 juicy lemons)
1 tablespoon of red wine vinegar
1 tablespoon of honey
1 clove of grated garlic
1 tablespoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 cup of *E.V.O.O.

Directions For Greek Village Salad:
In a large salad bowl add all the ingredients from the list above. Add the diced Feta last. Toss gently.

Directions For Greek Vinaigrette:
Add all the ingredients into a jelly jar with a tight-fitting lid.  Shake well before serving.

Tip: Store the leftover vinaigrette in a jelly jar with a tight-fitting lid. Do Not store the dressing in the refrigerator. The vinaigrette will remain good for 2 to 3 days. Just remember to shake it well before adding it to the salad. This is my Spanakopita With A Greek Village Salad.

*E.V.O.O. is extra virgin olive oil.


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