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Greek Salad With Phyllo-Wrapped Shrimp

Greek Salad With Phyllo-Wrapped Shrimp

Nutrition Facts
  • cal. (kcal) 326
Greek Salad With Phyllo-Wrapped Shrimp
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 10 mins
  • Carb Grams Per Serving: 13


  • 2 16-by-12-inch sheets phyllo dough
  • Nonstick cooking spray
  • 16 jumbo shrimp (about 1 pound), peeled, deveined, tails intact
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh oregano
  • 1 5 - ounce bag baby spinach
  • 1 cup grape tomatoes, halved
  • 4 ounces reduced-fat feta, crumbled (about 1 cup)
  • 1 small red onion, thinly sliced
  • 8 pitted Kalamata olives, quartered


  1. Preheat the oven to 400 degrees.
  2. Place 1 phyllo sheet on a work surface; cover second sheet with a kitchen towel. Cut sheet into eight 2-inch-wide strips and coat with cooking spray. Fold each strip in half. Repeat with remaining phyllo.
  3. Wrap 1 strip phyllo around each shrimp, starting at the top and moistening the end to seal. Arrange in a single layer on a parchment-paper-lined baking sheet; coat with cooking spray.
  4. Bake shrimp until phyllo is golden brown and crispy, 3 to 4 minutes a side.
  5. Meanwhile, in a large bowl, whisk together oil, vinegar, dill and oregano. Add spinach, tomatoes, feta, onion and olives and toss to coat. Divide among four plates and top each with 4 shrimp.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 326 cal., 20 g total fat (5 g sat. fat), 13 g carb. (3 g fiber), 23 g pro.

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