For me, the best part of spanakopita has always been the filling. Spinach and leek cooked down until soft and sweet, salty crumbled feta, more dill than seems reasonable and a squeeze of lemon. The pastry is lovely, but the filling is what I'm really there for.
So this spanakopita roast potato salad takes that filling and puts it where it arguably belongs: on a tray of crispy roast potatoes. There's no filo here. The crunch comes from the potatoes themselves, roasted skin-on in a hot oven until golden and craggy, then folded through the greens while they're still warm so they soak up the lemon and herbs.
It's the kind of side dish that ends up being the thing everyone talks about. Bring it to a barbecue, put it next to a roast chook, or eat it straight from the bowl standing at the bench. All valid.
Why This Recipe Works
Waxy potatoes, skin on. They hold their shape when tossed and the skins crisp up beautifully.
Dry potatoes, hot oven, one layer. Patting the potatoes dry and giving them space on the tray means they roast rather than steam, which is how you get proper crunch.
Leek softened, not browned. Cooking it low and slow brings out its sweetness, which balances the salty feta.
Drained greens. Squeezing excess liquid from the spinach and leek keeps the potatoes crisp once everything is tossed together.
Warm potatoes. Tossing them through while still warm lets them take on the lemon and herbs without losing their edges.
The Flavours
Dill and feta do most of the heavy lifting here, just like in a good spanakopita. Spring onions add a little bite, parsley keeps it fresh and green, and lemon juice brightens the whole thing. Taste before you add salt. Feta is already salty, and you might not need any.
How to Serve Spanakopita Potato Salad
Alongside barbecued lamb or chargrilled chicken.
As part of a Greek-style spread with tzatziki, a big tomato salad and warm bread.
With a roast chicken for an easy Sunday dinner.
Next to my charred corn salad with lime yoghurt and kefalotyri for a summer barbecue.
Leftovers for lunch with a fried egg on top.
Make extra potatoes. Somebody always steals the crispy ones off the tray.
Frequently asked questions
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Small waxy potatoes are best for this spanakopita roast potato salad, such as Kipfler, Dutch cream or chats. Waxy potatoes hold their shape when tossed through the greens and feta, while floury potatoes tend to break apart. Leave the skin on for extra crunch and cut them into even, bite-sized pieces so they roast at the same rate.
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You can prepare the parts ahead, but assemble it just before serving. Cook the leek and spinach and mix them with the herbs and feta up to a day ahead, then store covered in the fridge. Roast the potatoes close to serving so they're still warm and crisp when you fold everything together.
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Spanakopita potato salad keeps for up to 2 days in an airtight container in the fridge. The potatoes soften as they sit, so it won't be as crispy, but the flavours are still lovely. For the best texture, reheat the potatoes in a hot oven or air fryer for a few minutes before eating.
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Spanakopita potato salad goes best with grilled or roasted meats, especially lamb and chicken. It's a natural fit for a barbecue or a Greek-style spread with tzatziki, salad and bread. It also works as a vegetarian main with a fried egg or some chickpeas folded through.
Spanakopita Roast Potato Salad
Serves 4–6 as a side · Prep 20 minutes · Cook 45 minutes
Ingredients
1 kg small waxy potatoes, skin on, cut into bite-sized pieces
3 tbsp extra virgin olive oil, plus a little extra for the leek
1 leek, white and pale green parts finely sliced
200 g English spinach, roughly chopped
3 spring onions, finely sliced
150 g feta, crumbled
1 small bunch dill, chopped
1 handful flat-leaf parsley, chopped
1–2 tbsp fresh lemon juice
Fine salt and freshly cracked black pepper
Lemony Greek yoghurt dressing
200g thick Greek yoghurt
1 tbsp fresh lemon juice
Finely grated zest of ½ lemon
1 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper
1-2 tbsp finely chopped parsley
A splash of cold water, if needed to loosen
Method
Heat the oven to 220°C (200°C fan-forced) and line a large baking tray. Pat the potatoes dry, toss with 3 tbsp olive oil, salt and pepper, and spread in a single layer.
Roast for 35–45 minutes, turning once, until deeply golden and crisp.
Meanwhile, soften the leek in a little olive oil over medium-low heat for 6–8 minutes without browning. Add the spinach and cook just until wilted.
Cool the greens slightly, then drain off any excess moisture.
Combine all the dressing ingredients and set aside.
Combine the leek and spinach with the spring onions, feta, dill, parsley and 1 tbsp lemon juice. Season with pepper, tasting before adding any salt.
Gently fold the warm potatoes through the greens. Taste and add up to 1-3 tbsp of the yoghurt dressing.
Spoon onto a platter and serve while the potatoes are still warm and crisp.
Recipe Notes
Storage: keep leftovers in an airtight container in the fridge for up to 2 days. Reheat the potatoes in a hot oven or air fryer to bring back some crunch. Not suitable for freezing.
Use small waxy potatoes such as Kipfler, Dutch cream or chats.