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Short-Cut Spanakopita with Greek Tomato-Cucumber Salad.

  • 4 (142 g) pkg
    baby spinach
  • ½ (227 g) block
    cheddar cheese
  • 2 (113 g) pkg
    crumbled feta cheese
  • 1
    English cucumber
  • 1 small bunch
    fresh dill
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 4
    large flour tortillas
  • 1 medium
    red onion
  • 2
    tomatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    red wine vinegar
  •  
    salt
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    4 (142 g) pkg baby spinach
    1 small bunch Italian (flat-leaf) parsley
    1 small bunch fresh dill
    2 tomatoes
    1 English cucumber
  • 3
    Peel and thinly slice ⅓ of the onion; transfer to a medium bowl. Add vinegar and set aside to marinate.
    1 medium red onion
    2 tbsp red wine vinegar
  • 4
    Preheat a large skillet over medium heat.
  • 5
    Mince remaining onion.
  • 6
    Once the skillet is hot, add oil and swirl to coat the bottom. Add the minced onion and cook, stirring often, until softened, 4-5 minutes. Transfer to a large bowl. Save skillet for later use.
    2 tsp extra virgin olive oil
  • 7
    When the water in the pot comes to a boil, remove lid, add the spinach and stir for a few seconds. Cook the spinach, uncovered, until wilted, 30-60 seconds. Once done, drain the spinach in a colander and rinse under cold water.
  • 8
    Shave parsley and dill leaves off the stems; discard the stems and mince the leaves. Add both to the bowl with the cooked onion.
  • 9
    Grate the cheddar and add to the bowl with the cooked onion.
    ½ (227 g) block cheddar cheese
  • 10
    Using your hands, squeeze as much water from the spinach as you can, then transfer to a cutting board. Roughly chop spinach and add to the bowl with the cooked onion. Add feta, oil, and spices to the bowl and mix with your hands to thoroughly combine.
    2 (113 g) pkg crumbled feta cheese
    4 tsp extra virgin olive oil
    ½ tsp oregano
    ¼ tsp black pepper
    ⅛ tsp salt
  • 11
    To assemble the pies, lay the tortillas on a flat surface and divide the spinach mixture between them; press the mixture firmly onto one half of each tortilla; fold in half.
    4 large flour tortillas
  • 12
    Wipe the skillet clean and return to medium heat. Add oil and swirl to coat. Cooking in batches if necessary, lay the assembled pies in the pan. Cook until golden, 2-3 minutes per side. Remove from the heat and slice into wedges.
    2 tsp extra virgin olive oil
  • 13
    Meanwhile, cut the tomatoes into wedges. Peel and trim the ends of the cucumber, then thinly slice into rounds. Add to the bowl with the sliced onion.
  • 14
    Add olives, oil, and spices to the bowl and stir to combine the salad.
    ½ cup Kalamata olives, pitted
    2 tsp extra virgin olive oil
    ½ tsp oregano
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    To serve, divide spinach pie and cucumber-tomato salad between plates. Enjoy!