Salad... Spanakopita in Pita Baskets

Name: Salad... Spanakopita in Pita Baskets
Total time: 600 s
Yield: 12 servings
Ingredients: 6 pita breads (cut in half – for 12 baskets); 1 lb fresh spinach (about 500 grams, cleaned and washed); 2-3 green onions; 1 small bunch dill; 9 oz feta cheese (about 250 grams); Olive oil; Salt; Pepper; 1 pinch cumin; Toothpicks (to hold the pitas); 12 -cup muffin tin

ευα @eva_di

Γλυφάδα

All the flavor of your favorite spanakopita... in a refreshing salad! I first tried this recipe in Karpenisi, where it was served on a large platter with pita bread layered in between like phyllo dough. Inspired by that version, I decided to turn it into individual salads—served in crispy pita baskets. Perfect for a buffet, a dinner with friends, or as an impressive appetizer. Easy, quick, and full of flavor!

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Ingredients

10 minutes

12 servings

6pita breads (cut in half – for 12 baskets)
1 lbfresh spinach (about 500 grams, cleaned and washed)
2-3green onions
1small bunch dill
9 ozfeta cheese (about 250 grams)
Olive oil
Salt
Pepper
1 pinchcumin
Toothpicks (to hold the pitas)
12-cup muffin tin

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Steps

10 minutes

1

Prepare the baskets. Cut the pita breads in half. Place each half into a muffin tin cup, twist into a cone shape, secure with a toothpick, and press the base with a glass to form a basket shape.
2

Bake the pitas in a preheated oven at 350°F (180°C) for 8 minutes, until lightly golden. Let them cool.
3

Finely chop the spinach, green onions, and dill. Season with salt, pepper, and a pinch of cumin.
4

Crumble the feta cheese and mix it with the spinach mixture.
5

Divide the mixture among the pita baskets. Drizzle with a little olive oil if you like, and enjoy!
6

If you love spanakopita but want something cooler and more creative, these baskets are the perfect choice! Try them and let me know what you think—I make them every time I want to impress without much effort! 😉