Spinach Feta Salad with Crispy Filo Chips

A simple, incredibly delicious Spinach Feta Salad that’s only five ingredients and great for any season.

My Big Fat Greek Feta tour started with an invitation from the EU to attend a press trip hosted by the Feta PDO consortium. Feta is a cheese that I always have on hand, but admittedly, I haven’t featured it very much in recipes beyond a salad garnish here or there.

As a chef, I’m constantly learning about new ingredients and techniques, so I had to say yes to this opportunity. A trip to the Feta heartland of Thessaly and the gastronomical destination of Thessaloniki? Yes please.

It turned out to be the experience of a lifetime – and has inspired a flurry of new recipes in the Simple Bites kitchen, like today’s Spinach Feta Salad. Read on!

Discovering Feta PDO in Greece

What is Feta PDO?

Although many versions of tangy feta-like cheeses exist, the true, authentic feta is certified Protected Designation of Origin (PDO). This means it is produced in Greece (and only in Greece) using traditional methods dating back to Ancient Greece.

The European Union recognizes feta as a traditional Greek product of PDO. Producers adhere to strict regulations around the making of this incredible cheese. Now you know!

Psst. When shopping for feta, look for the round gold ‘seal’ that says ‘Protected Designation of Origin‘ on the packaging. You can see it here; that’s your stamp of excellence!

Where is Feta PDO produced?

Authentic feta is produced all over the mainland of Greece, but the heart of it is in the beautiful region of Thessaly. Here the rich flora of alfalfa, barley and wildflowers all contribute to the unique flavour of the feta. The locals say the feta is best in summer, when the sheep are grazing on flowers in bloom.

Historically, feta has been made here since Ancient Greece, dating back to 8th century BC. There’s even a mention of feta in Homer’s Odyssey. I can so relate to waxing poetic over feta.

What makes Feta…Feta?

We toured multiple factories, from the family-run Greek Family Farm, to the high-tech Olympus. I won’t go into all the details but it’s important to note that Feta PDO uses only sheep and goats milk, with up to 30% goat milk. Cows milk feta is not a true feta.

So in short: feta is a soft, white cheese, produced in Greece under strict PDO regulations, made from sheeps milk, and matured in brine for at least 2 months and up to 6 months.

Now you’re eating authentic feta!

How does Feta PDO taste?

We tasted authentic Feta PDO all over Greece, from Volos to Thessaloniki. Our final day culminated in an exclusive tasting of seven cheeses from artisanal PDO feta producers. WOW! Talk about mind-blowing.

So the milk used, the season, the maturation date – these are all factors that affect the taste of feta. It should be creamy and tangy, with just a hint of ‘funk’.

I like it barrel-aged, with strong flavour and a dry crumb. I grew up with goats and eating goat cheese, and it was incredible how some feta awakened taste memories from over 30 years ago.

Spinach Feta Salad with Crispy Filo Chips

This salad is an example of how five ingredients can come together for the perfect dish. I had a version of this salad on my first night in Greece and was struck by how simple it was: just greens, feta, dill, green onion and a stack of very addicting crispy filo crisps.

A basic vinaigrette tied it together (although it could have been just a drizzle of olive oil). I was determined to recreate the Spinach Feta Salad for you.

If you love Spanakopita – then I know you’ll enjoy this salad. They share the same flavour profile.

This is definitely an any-season salad, as the ingredients are easy to find. However, I know I will be jazzing mine up with seasonal ingredients throughout the year.

We recently enjoyed the Spinach Feta Salad with sliced strawberries and toasted walnuts – a classic combination! A handful of blueberries would be delicious too, as would sliced pear in the fall.

Crispy Filo Chips

These simple chips are great for a soup or salad garnish, or even a light snack with Tzatziki.

You all know I love a zero waste kitchen tip! I enjoyed these olive-oil brushed crispy fill chips as a salad topper when in Greece and thought – GENIUS! What a great way to use up those leftover few sheets of filo pastry.

They are so easy to make, and stay fresh in the freezer (yes!) until you want to crumble them on chilled soup or today’s Spinach Feta Salad.

Disclaimer. I was delighted to be hosted by the Feta PDO consortium, a campaign financed with aid from the European Union. All opinions are my own.