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EN-CA Spanakopita with Smashed Cucumber Salad
Prep Time
45 minutes
Cook Time
20 minutes
Servings
4
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A little Mediterranean inspiration for dinner tonight! Serve our flaky, crispy Spanakopita alongside a refreshing smashed cucumber salad for an easy meal packed with fresh, vibrant flavors.
Dish Types:
Side Dishes, Soups & Meals
Ingredients
- 1 tray Spanakopita Cuisine Adventures (12 pieces)
- 2 English cucumbers
- 2 teaspoons (10 ml) salt
- 1 shallot, minced
- 3 tablespoons (45 ml) lemon juice
- 3 tablespoons (45 ml) olive oil
- 1/2 teaspoon (2.5 ml) fresh mint, chopped
- 1/2 teaspoon (2.5 ml) sumac
- 1/2 teaspoon (2.5 ml) black pepper
- 2 tablespoons (30 ml) crumbled feta cheese
- 2 tablespoons (30 ml) toasted sesame seeds
Directions
- Place the cucumbers on a cutting board. Using a meat mallet or another heavy, flat object, gently smash the cucumbers until slightly flattened. Cut them in half lengthwise, then into 1 1/2-inch (4 cm) pieces. Gently smash the pieces again to create a textured surface that will help absorb the dressing.
- Transfer the smashed cucumbers to a strainer set over a bowl. Sprinkle with salt and toss well. Let stand for 30 minutes to drain excess liquid.
- Meanwhile, bake the Spanakopita according to the package instructions.
- In a large serving bowl, whisk together the minced shallot, lemon juice, olive oil, fresh mint, sumac, and black pepper until well combined.
- After 30 minutes, gently pat the cucumbers dry with a paper towel to remove any remaining excess moisture.
- Add the cucumbers to the bowl with the dressing and toss gently until well coated. Top with the crumbled feta cheese and toasted sesame seeds.
- Serve the smashed cucumber salad alongside the warm Spanakopita.