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Greek Salad With Phyllo-Wrapped Shrimp

  • Servings: 4
  • Course: Soups & Salads

Crisp, flaky phyllo enrobes tender shrimp to star in this beautiful salad that layers colors and flavors from a variety of ingredients. The phyllo-wrapped shrimp is assembled and baked on a baking sheet lined with parchment paper, a method that simplifies this first step. The remaining salad makings get tossed together or arranged on individual serving plates, forming the base for this company-special recipe. It contrasts warm and crispy shrimp with fresh, crunchy vegetables and more.

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  • 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
  • Parchment paper


Step 1

Preheat the oven to 400 degrees.

Step 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.

Step 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.

Step 4

Bake shrimp until phyllo is golden brown and crispy, 3 to 4 minutes a side.

Step 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.

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