Deconstructed Spanakopita Salad with Feta Foam

This modern interpretation brings the classic flavors of spanakopita into a vibrant, no-bake salad. Crisp spinach forms the base, topped with a savory, airy feta foam and crunchy phyllo croutons. It’s a light, elegant dish perfect for a spring or summer gathering.

What You’ll Need: Ingredients

This recipe is divided into three main components: the salad base, the signature foam, and the crispy topping.

For the Salad Base

• 5 oz (about 5 generous cups) fresh baby spinach, washed and thoroughly dried
• 1/2 cup fresh dill, roughly chopped
• 1/4 cup fresh mint leaves, thinly sliced
• 1/3 cup red onion, very thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

For the Feta Foam

• 4 oz high-quality feta cheese, crumbled
• 1/3 cup whole milk or half-and-half
• 3 tablespoons plain Greek yogurt (full-fat preferred)
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon white pepper
• 1 teaspoon unflavored gelatin powder
• 2 tablespoons cold water

For the Phyllo Croutons

• 2 sheets frozen phyllo dough, thawed according to package instructions
• 2 tablespoons unsalted butter, melted
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sesame seeds
• 1/4 teaspoon dried oregano
• Pinch of flaky sea salt

Step-by-Step Preparation Guide

Follow these steps in order for the best results. The foam needs time to set, so it’s best to start there.

Step 1: Prepare the Feta Foam

1. In a small bowl, sprinkle the gelatin over the 2 tablespoons of cold water. Let it sit for 5 minutes to “bloom.” It will become solid and spongy.
2. In a blender, combine the crumbled feta, milk, Greek yogurt, 1 tablespoon lemon juice, nutmeg, and white pepper. Blend until completely smooth, scraping down the sides as needed.
3. Gently heat the bloomed gelatin in the microwave for 10-15 seconds, or over a double boiler, until it becomes a clear liquid. Do not let it boil.
4. With the blender running on low, slowly stream the liquid gelatin into the feta mixture. Blend for another 10 seconds to ensure it’s fully incorporated.
5. Pour the mixture into a shallow container (like a small loaf pan) and refrigerate for at least 1.5 hours, or until fully set. It should have a firm, jello-like consistency.

Beginner Tip: Don’t skip blooming the gelatin. This step hydrates the granules so they dissolve smoothly, preventing a grainy texture in your final foam.

Step 2: Make the Phyllo Croutons

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Carefully unroll the thawed phyllo sheets. Keep the sheets you’re not immediately using covered with a damp towel to prevent drying.
3. Place one sheet on your work surface. Lightly brush it with a mix of the melted butter and olive oil. Sprinkle with half the sesame seeds and oregano. Place the second sheet on top and repeat the brushing and sprinkling process.
4. Using a sharp knife or pizza cutter, cut the stacked sheets into rough 1-inch squares. Scatter them onto the prepared baking sheet.
5. Bake for 6-8 minutes, watching closely, until golden brown and crisp. Remove and immediately sprinkle with a pinch of flaky salt. Let cool completely.

Common Mistake: Over-baking happens fast with phyllo. They continue to crisp as they cool, so pull them out when they are just lightly golden.

Step 3: Assemble the Salad

1. In a large bowl, toss the dried spinach, dill, mint, and red onion with the 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and black pepper.
2. Divide the dressed greens among serving plates or arrange on a large platter.
3. Take the set feta mixture from the fridge. Using a whisk, hand mixer, or immersion blender, vigorously whip the set feta for 60-90 seconds until it becomes light, airy, and forms soft peaks—this is your “foam.”
4. Immediately dollop or spoon the feta foam over the dressed greens.
5. Generously scatter the cooled phyllo croutons over the top. Serve immediately.

Timing is Key: Whip the foam and assemble the salad just before serving. The foam will hold its airy texture for about 15-20 minutes, and the phyllo croutons will stay crispest if added at the last moment.

Basics & Tips for Beginners

Shortcut: Use high-quality store-bought baked phyllo chips or crackers, lightly crushed, if you’re short on time. For the foam, ensure your feta is at room temperature before blending for the smoothest consistency. Beginner Trap to Avoid: Not drying the spinach thoroughly. Any residual water will wilt the greens and dilute the dressing, making the salad soggy. Use a salad spinner or pat dry gently with clean kitchen towels. Print

Pro Tips & Ingredient Swaps

• For a Vegetarian Version: The gelatin can be substituted with 1 teaspoon of agar-agar powder. Heat the blended feta mixture with the agar-agar until just simmering, then chill as directed.
• Dairy-Free Adaptation: Use a firm, brined vegan “feta” and unsweetened, plain plant-based yogurt and milk. The texture of the foam may be slightly less firm.
• Flavor Boost: Add a teaspoon of finely grated lemon zest to the feta foam or the salad dressing for an extra bright note.

Serving & Presentation Ideas

For individual portions, use wide, shallow bowls or plates. For a family-style presentation, arrange the dressed greens on a large, flat platter, creating a bed for the foam and croutons. Garnish with an extra sprinkle of fresh dill or a light drizzle of your best olive oil just before serving. This salad pairs beautifully with grilled chicken, lamb chops, or a simple lentil soup.

How This Recipe Stands Out

Unlike a traditional baked spanakopita or a simple spinach and feta salad, this deconstructed version offers a unique play on textures and temperatures. The cold, creamy, airy foam provides a surprising contrast to the warm, buttery crunch of the phyllo, while keeping the fresh greens vibrant and crisp. It captures the essence of the classic pie in a lighter, more modern format that’s ideal for warm-weather dining.

Frequently Asked Questions

Can I make the feta foam ahead of time?

Yes, but in stages. You can blend the feta mixture and let it set in the refrigerator, covered, for up to 24 hours. However, only whip it into a foam right before serving to maintain its airy texture.

My phyllo dough cracked and tore. What did I do wrong?

Phyllo dries out incredibly fast. Always keep the stack covered with plastic wrap and a damp towel. Work quickly with one sheet at a time, and don’t worry about minor tears—they’ll be hidden once baked and crumbled.

What can I use instead of gelatin?

As mentioned, agar-agar is a great vegetarian alternative. For a simpler, non-gelled version, you can make a quick feta mousse by blending feta with yogurt, lemon, herbs, and a splash of cream until smooth. It won’t be as foamy but will still be delicious.

Is this salad a full meal?

As written, it’s a substantial starter or side dish. To make it a complete light meal, add a protein like grilled shrimp, chickpeas, or shredded roast chicken directly on top of the greens.

Can I use frozen spinach?

For this specific recipe, fresh spinach is essential for the right texture and presentation. Frozen spinach, once thawed and squeezed, is too wet and dense for this fresh salad application.