Spanakopita with Tomato Scatter Salad

News| 30th January 2022
Spanakopita with Tomato Scatter Salad
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There is a rumour going around Perth that our Greek community has stopped making Spanakopita and started stocking Urban Eats in their freezers instead! Urban myth or not, it’s definitely a smart move to keep one or two of these delicious spinach and feta pastries on hand, add fresh tomato salad, lemon wedges and toasted pine nuts and you have yourself a fabulous meal to share in a flash. At $6.99 each you absolutely can’t go wrong!

Ingredients
Tomato Scatter Salad
Method
  • Heat spanakopita to packet directions.
  • Meanwhile, place all salad ingredients into a medium bowl and toss to combine.
  • Serve your classic Greek spanakopita scattered with tomato salad and toasted pine nuts with lemon wedges and extra salad on the side.
Cook’s Notes
  • This dish makes a fabulous lunch or casual dinner on a Summer's day.
  • Spanakopita is a great way to get extra greens into the kids.
  • Keep one in the freezer to feed last minute visitors or keep the kids fed over the holidays.
  • Add a leafy green salad to the table if you’d like to balance out the meal a little more.
STYLING NOTES

Go Coastal!

It’s all about blue and white for this classic Greek dish. I chose the Easton Ribbed Organic edge crockery from Target, using the cereal bowl for the tomato salad and the main plates for serving. The main plates are a lovely size, about 20cm, so you don’t over serve. The Spanakopita fits perfectly onto the white Salt and Pepper Ikana platter from Myer, which is also finished with ribs, working beautifully with the crockery. To dress things up a bit I went with a grey cotton tablecloth and dark blue napkins by Target Home and finished the look with white woven napkin rings, also from Target, to give a coastal vibe.

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