Spanakopita Potato Salad

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This Spanakopita Potato Salad combines the comforting flavors of the classic Greek pastry with the heartiness of a potato salad. Tender potatoes are tossed with spinach, creamy feta, fresh herbs, and a zesty dressing, creating a fresh and flavorful dish that’s perfect for any occasion.

Ingredients

• 1kg potatoes, cut into 4cm pieces
• 1 tsp dried oregano
• 3 cloves garlic, skin on and bruised
• 150g fetta, crumbled
• 120g baby spinach
• 3 spring onions, chopped

Dressing

• 1 tsp Dijon mustard
• 1 lemon, zest and juiced
• 1 tbsp honey
• 4 sprigs of dill, chopped
• 60ml extra virgin olive oil
• Pinch chilli flakes
• Salt and pepper

Method

1. Preheat the oven to 180°C.Place the potatoes, oregano, garlic, a pinch of salt and a good splash of oil into a roasting dish. Toss everything together and spread it out evenly. Roast in the oven for 45-50 minutes, or until golden and crisp.
2. For the dressing, remove the garlic from its skin and mash it with a fork. Add the remaining dressing ingredients and whisk everything together. Season to taste.
3. Cool the potatoes slightly, then place them in a large mixing bowl. Add the dressing and toss to coat the potatoes. Now add the fetta, spinach and spring onions and toss again before serving.