Greek · 30 min
Short-Cut Spanakopita with Greek Tomato-Cucumber Salad
- 30 min
- 2–6 servings
- 677 kcal / serving
A light, flaky spinach filling with feta and cheddar pairs with a crisp tomato-cucumber salad for a quick weeknight Greek-inspired meal. The wraps come together fast and bake to a golden edge while the salad stays bright and fresh.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 (5 oz) pkgsbaby spinach
- ¼ (8 oz) blockcheddar cheese
- 1 (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ small bunchfresh dill
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 2large flour tortillas
- ½ mediumred onion
- 1tomato
- tomatoes
- English cucumbers
- red onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · grater · large pot · measuring cups · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 (5 oz) pkgsbaby spinach
- ½English cucumber
- ½ small bunchfresh dill
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- 1tomato
- tomatoes
- English cucumbers
- red onions
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 1 (4 oz) pkgcrumbled feta cheese
Bakery & bread
- 2large flour tortillas
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 2 (5 oz) pkgs | 4 (5 oz) pkgs | 6 (5 oz) pkgs |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| crumbled feta cheese | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| fresh dill | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| large flour tortillas | 2 | 4 | 6 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Sauté the minced onion in a little oil in a preheated skillet until softened, about 3–4 minutes, then transfer to a bowl.
- Blanch the spinach briefly: in a pot of boiling water, wilt the spinach for 30–60 seconds, drain well, rinse with cold water, and chop once cooled.
- Combine the chopped spinach with the crumbled feta, grated cheddar, and minced herbs (parsley and dill) in a large bowl; mix well.
- Stir in the marinated onion, plus a splash of olive oil, and season with salt and pepper to taste.
- Squeeze as much moisture as possible from the spinach mixture to keep the filling from getting soggy, then combine everything thoroughly by hand.
- Divide the filling between the tortillas, pressing it to one half of each, then fold over to form half-moon pies.
- Wipe the skillet clean, heat a little oil over medium heat, and cook the assembled pies about 2–3 minutes per side until golden; remove and cut into wedges.
- For the salad, cut the tomato into wedges and slice the cucumber into rounds; toss with olives, a drizzle of oil, and a pinch of oregano and red wine vinegar to taste, then mix with the sliced onion from step 1.
Two tips
- Prep the filling ahead: refrigerate the spinach mixture up to 1 day before cooking.
- Serve with a light vinaigrette on the side or a simple yogurt-dill dip for extra freshness.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 26 g
- Carbs
- 50 g
- Fat
- 43 g
- Fiber
- 7 g
- Sodium
- 1547 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.