Mediterranean · PANTRYHOP RECIPE
Spanakopita-Style Spinach Feta Toasts
20 minutes · 4 servings · vegetarian
This borrows the spinach-feta flavors of spanakopita but uses toast instead of pastry for a quicker meal.
Ingredients
Check you have the quantities below.
- 4 bread slices
- 1 tablespoon olive oil
- 2 cups frozen spinach, thawed and squeezed dry
- 1 cup feta, crumbled
- 1 egg
- 1 tablespoon dill, chopped
- 1/4 teaspoon black pepper
Let’s make it
- Heat the oven to 200 C/400 F. Brush bread with olive oil and place on a baking tray.
- Mix spinach, feta, egg, dill, and pepper in a bowl.
- Spread the mixture over the bread slices.
- Bake 10 to 12 minutes until the topping is hot and set. Serve warm.
Cut each toast into strips for easy dipping and smaller bites.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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