Greek salad ravioli combines the bold Mediterranean flavors you love with a fun twist: it’s tucked into delicate pot sticker wrappers for an irresistible homemade meal. This dish delivers the perfect balance of creamy feta, tender spinach, and zesty roasted red peppers, all wrapped in a golden, tender ravioli. Packed with protein and fiber, it’s a healthy dinner that doesn’t sacrifice taste—ideal for busy weeknights or a comforting weekend treat.

We developed this recipe to maximize nutrition without compromising flavor. After testing several variations, we created a version that keeps the filling light yet satisfying, leaning on wholesome ingredients like fresh spinach and vibrant herbs. These homemade Greek ravioli are so versatile—they’ll quickly become a family favorite for anyone aiming to eat better without sacrificing indulgence.

Why This Greek Salad Ravioli Is Good for You

Nutrient-Dense Spinach: Loaded with vitamins A, C, and K, spinach is a powerhouse for supporting immunity and strong bones.
Protein-Packed Feta: Adds flavor while delivering calcium and protein for healthy muscles and bones.
Heart-Healthy Olives: High in good fats that help improve cholesterol levels and protect the heart.
Low in Calories: Each serving is just 283 calories, making it a guilt-free indulgence.
Diet-Friendly: Perfect for vegetarians and easily adaptable for other dietary needs.

Wholesome Ingredients for This Greek Salad Ravioli

This spinach and feta ravioli recipe uses simple, wholesome ingredients to bring every bite to life:

Spinach: Fresh is best here! Wilt it gently to preserve its nutrients. For a variation, try kale for a slightly earthy flavor.
Feta Cheese: Use a good-quality feta for a creamier texture and authentic tang. Crumbled goat cheese can be a great substitute.
Roasted Red Peppers: These add sweetness and depth to the filling. For a smoky twist, swap in roasted poblano peppers.
Gyoza Wrappers: These make assembling the ravioli quick and easy. If you can’t find them, wonton wrappers work well too.

Greek Salad Ravioli at a Glance

Servings: 8 servings
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes

Greek Salad Ravioli Ingredients

10 ounces (about 12 cups) fresh baby spinach
1/2 cup finely chopped roasted sweet red peppers
1/2 cup pitted and finely chopped ripe olives
1/2 cup crumbled feta cheese
3 tablespoons snipped fresh dill
2 to 3 teaspoons dried oregano
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
96 pot sticker or gyoza wrappers
Additional snipped fresh dill (optional)
Sauce of your choice

How to Make Greek Salad Ravioli

In a large skillet over medium heat, cook and stir spinach in batches until wilted, about 3-4 minutes. Drain on paper towels to remove excess moisture.
Combine the cooked spinach with roasted red peppers, olives, feta, dill, and oregano in a large bowl. Mix well to form the filling.
In a small saucepan, melt butter over medium heat. Stir in flour until smooth, then gradually whisk in milk. Keep stirring until it thickens and coats the back of a spoon, about 2-3 minutes. Add this sauce to the spinach mixture and stir well.
Place a tablespoon of filling in the center of a pot sticker wrapper. Moisten the wrapper edges with water, place another wrapper on top, and press edges to seal. Repeat until all wrappers are stuffed.
Fill a large pot (or Dutch oven) two-thirds full with water. Bring to a boil, then reduce heat to a simmer. Cook ravioli in batches for 3-4 minutes or until cooked through. Remove with a slotted spoon.
Sprinkle with additional dill, if desired. Serve with your favorite sauce and enjoy!

How to Customize This Greek Salad Ravioli for Your Diet

Vegan: Swap feta cheese with a plant-based alternative and use almond milk instead of whole milk.
Low-Carb: Replace pot sticker wrappers with thin zucchini or eggplant slices.
Gluten-Free: Look for gluten-free wrappers or use rice paper as a substitute.
Higher Protein: Add cooked quinoa or chickpeas to the filling for an extra protein boost.

Our Team’s Tips for the Best Greek Salad Ravioli

Keep wrappers from drying out: Cover unused wrappers with a damp towel while working.
Freeze extras: Lay uncooked ravioli on a parchment-lined baking sheet, freeze until firm, then transfer to a freezer-safe container. Cook straight from the freezer for 6 minutes.
Use fresh herbs: Fresh dill elevates the flavor—don’t skip it!
Consistency is key: Make sure the filling isn’t too wet by draining spinach thoroughly.
Choose your sauce wisely: While a simple marinara works great, a drizzle of lemony olive oil dressing keeps things light and refreshing.

Greek Salad Ravioli FAQs

Can I make this recipe ahead of time?

Absolutely! Assemble the ravioli in advance and either refrigerate for up to 24 hours or freeze them for longer storage.

What sauce pairs best with these ravioli?

Lemon olive oil or a light tzatziki sauce complements the Mediterranean flavors beautifully. Marinara works for a heartier option.

Can I use wonton wrappers instead of pot sticker wrappers?

Yes! Stack two to three wonton wrappers and cut them into circles to replicate the shape and size of pot sticker wrappers.

How can I make this a low-fat recipe?

Use reduced-fat feta, choose low-fat milk, and sauté spinach with a non-stick spray instead of butter.

What can I add for extra crunch?

Sprinkling toasted pine nuts or crushed walnuts on top adds a delightful crunch to this dish.

We’re confident that this Greek salad ravioli will become a go-to in your meal rotation—it’s healthy, satisfying, and endlessly adaptable. What dietary switch will you try first? Let us know in the comments!