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Spanakopita toastie cut in half and stack one on top of the other.

Greek Spanakopita Toastie

Hey there foodie friends,

Ok, so here’s a new version of how to eat Spanakopita.  If you don’t know what Spanakopita is it’s Spinach with Feta cheese and a whole bunch of fresh delicious herbs.  Spanakopita is traditionally made with Greek phyllo dough sheets or phyllo dough either with homemade dough or store-bought.  This Greek Spanakopita Toastie is definitely a great twist to the traditional Spanakopita pie.

I’ve seen a few recipes that are pretty similar to this one but have added Mozzarella cheese and so it becomes more of a grilled cheese version rather than a spanakopita toastie.  I prepared the spinach filling as I always do when making a traditional spanakopita.  I added on top as you will see in the picture below a slightly salty Greek cheese Kefalotyri.  Kefalotyri is a  salty Greek cheese with a white and yellowish color.   You can leave it as is with the feta cheese if you wish and not add any other cheese on top.  The reason why I added extra cheese was that the feta cheese that I used was low-fat feta cheese.

If the feta cheese you will use in this recipe is salty or peppery, you don’t need to add the extra cheese. Cheeses that I would recommend if you are unable to find Greek Kefalotyri is Pecorino and Parmesan cheese.  Both of these Italian cheeses will definitely make your Spanakopita Toastie a delicious snack for lunch or even dinner.  For this Greek Spanakopita Toastie recipe, I used whole-wheat bread instead of plain white bread, for a healthier toasted sandwich.  This is what makes this toastie even tastier toast the slightly buttered bread in a skillet, add the filling, and then pop it in the oven for about 5 to 8 minutes.

Have a wonderful morning/afternoon/evening everyone!!

Have a great weekend everyone!!!

Spanakopita toastie cut in half and stack one on top of the other.

Greek Spanakopita Toastie

A traditional Greek recipe with a twist
Prep Time 15 minutes
Cook Time 15 minutes
Course Brunch, Dinner, Lunch, Snack
Cuisine Greek, Mediterranean
Servings 4 servings


  • 1 Leek
  • 1 red onion medium
  • 1 ⅓ cups fresh spinach
  • 2 tbsp dill
  • 2 tbsp parsley
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • ¼ tbsp dried mint
  • ½ cup low-fat feta cheese
  • ¼ cup Kefalotyri (Parmesan or Pecorino cheese)
  • 4 pieces whole wheat bread optional
  • 1 cup feta cheese
  • ¼ cup Kefalotyri grated optional
  • salt and pepper


  • Preheat oven to 180c. Add into the food processor the leek, dill, parsley, spinach, mint, and ss high speed to chop.
    spinach, herbs, and mint in a spoon
  • Add fresh spinach to the mix and press the button at high speed.
    herbs and fresh onions chopped in a food processor
  • In a large skillet add the mix with a tablespoon of olive oil and oregano and stir until withered. Season with salt and pepper
    In a cold cast skillet the chopped herbs with olive oil and added oregano
  • Spread butter on both sides of the pieces of bread and place into a skillet. Divide the mixture and add the Spanakopita filling.
    two slices of whole wheat bread toasted with the spanakopita with feta cheese filling.
  • Top off the filling with the grated Kefalotyri. Cover the Toastie with the other piece of bread. Cook on medium heat until the bread turns golden brown.
    added grated Greek salty cheese called Kefalotyri
  • Place into the oven for 5 to 8 minutes until the cheeses have melted. Serve hot.
    Spanakopita toastie cut in half and stack one on top of the other.
Keyword Easy, Quick recipe



  1. Ohh yum! This dish sounds and looks delicious! 😍

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