Spanakopita Salad | Abel & Cole
Spanakopita Salad
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Prep: 15 mins
Cook: 5 mins
A tangy, creamy, delicious combo of spinach, lemon and our delicious feta cheese that will transport you to sunny Greece.
This recipe is a:
See this week's box.
302 kcal
(per portion)
Ingredients you'll need
  • 100g baby leaf spinach
  • 1 lemon
  • 100g alfalfa sprouts
  • ½ x 200g feta
  • A bunch of spring onions
  • A handful of dill
Step by step this way
  • 1.

    Gently mix your baby leaf spinach and sprouts together. Trim any earthy or scraggly bits from your spring onions. Slice into 2 cm chunks.

  • 2.

    Set a large frying pan over a high heat. Add the spring onions (no oil needed) when the pan's smoking hot. Cook till a little charred all over. Dust with a pinch of salt.

  • 3.

    Grate the zest of your lemon over your spinach and sprouts. Juice the lemon. Add 2 tbsp lemon juice to a jam jar with 2 tbsp olive oil and pinch of salt and pepper. Secure the lid. Shake till well mixed.

  • 4.

    Mix the spinach and sprouts with half the dressing. Scatter over the griddled spring onions.

  • 5.

    Finely chop the dill. Crumble half the pack of feta. Gently roll into balls the size of marbles. Roll them through the dill. Dot them over the salad.

  • 6.

    Finish with a drizzle of the remaining dressing and serve straight away.