Greek Spanakopita Toastie
A traditional Greek recipe with a twist
Ingredients
- 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
Instructions
- Preheat oven to 180c. Add into the food processor the leek, dill, parsley, spinach, mint, and ss high speed to chop.
- Add fresh spinach to the mix and press the button at high speed.
- In a large skillet add the mix with a tablespoon of olive oil and oregano and stir until withered. Season with salt and pepper
- Spread butter on both sides of the pieces of bread and place into a skillet. Divide the mixture and add the Spanakopita 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.
- Place into the oven for 5 to 8 minutes until the cheeses have melted. Serve hot.
