Spanakopita Salad

Spanakopita Salad

Ingredients

For the Phyllo Pastry Crisps
4 sheets Phyllo Pastry Dough
2 tbs Olive Oil, for brushing
1 tbs Cape Cod Saltworks Classic Sea Salt

For the Spanakopita Salad
1 lb Spinach, finely sliced
1 cup Shallots, finely sliced
1 cup parsley, finely chopped
1 cup mint, finely chopped
¼ cup dill, finely chopped

2 cups Feta Cheese, crumbled

2 tbs Lemon Juice

¾ cup Olive Oil

1 tbs Cape Cod Saltworks Garlic & Pepper Sea Salt

Instructions

Preheat your oven to 350F and thaw phyllo dough.

Brush 2 large baking tray with olive oil. Lay one sheet of phyllo onto the baking tray, fitting it loosely into the tray. Brush with olive oil. Repeat with another sheet of pastry on top. Sprinkle with sea salt. Repeat with another two layers of pastry on the second baking tray. Bake for 13 minutes, or until the pastry is golden.

Remove from the oven, allow to cool, and use your hands break the pastry into pieces.
In a large bowl, add all the Spanakopita Salad ingredients and mix well to combine.

When you are ready to serve the salad, place phyllo crisps on a platter and top with the Spanakopita salad mixture.