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Spanakopita Focaccia
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Spanakopita Focaccia

Spanakopita—the Greek spinach pie—has inspired countless delicious recipes beyond its iconic phyllo layers. One of the most crowd-pleasing new takes is this Grilled Spanakopita Focaccia: a Mediterranean fusion sandwich featuring all the timeless flavors of spanakopita tucked into crispy focaccia bread. It is straight out of the pages of my book, Athens: Food, Stories, Love. With a filling of spinach, leeks, onions, feta, dill, and fresh herbs, this irresistible creation is perfect for brunch, lunch, or a substantial snack. Looking for more Greek savory pies? Explore Classic Spanakopita Spinach Pie and Spanakopita Frittata for variety!

Course  snack, breakfast, main
Cuisine Greek, Mediterranean
Keyword Athens cookbook, Diane Kochilas recipes, Diane Kochilas, Diane Kochilas recipes, Greek pasta, How do you make spanakopita mac'n'cheese?, spanakopita, Greek recipes, Greek cooking, Greek food, Greek cuisine, Greek vegetarian recipes, easy healthy pasta, Mediterranean diet pasta, Greek spinach pie
PREP TIME 20 minutes
COOK TIME 10 minutes
TIME 30 minutes
SERVES 2 sandwiches

Ingredients

  • For the Spanakopita Focaccia Makes 2 Sandwiches
  • Using classic spanakopita filling, integrated from dianekochilas.com :
  • 2 4-inch squares of focaccia, halved horizontally
  • ½ cup well-drained Greek anthotyro or ricotta cheese
  • 3 tablespoons grated pecorino Parmigiano, or Greek kefalograviera cheese
  • 2 tablespoons extra-virgin Greek olive oil plus more for grilling
  • Spanakopita Filling from the classic recipe :
  • 2 pounds fresh spinach trimmed, washed, and drained well
  • 2 large red or yellow onions finely chopped
  • 6 scallions chopped
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh parsley
  • 2 cups crumbled Greek feta
  • Salt pepper, and freshly grated nutmeg, to taste

Instructions

  1. Make the Spanakopita Filling
  2. In a large skillet, heat 2 tablespoons olive oil. Sauté onions and scallions until soft. Add spinach in batches and cook until wilted, draining off excess moisture. Stir in chopped herbs and feta, season with salt, pepper, and nutmeg. Let cool.
  3. Prepare the Focaccia and Cheese Layer
  4. In a bowl, combine classic spanakopita filling with ricotta (or anthotyro) and grated cheese. Mix well.
  5. Assemble the Sandwiches
  6. Brush the cut sides of the focaccia pieces with olive oil. Spread the filling evenly between the bottom halves. Cover with the top halves, pressing gently. Brush the tops with remaining olive oil.
  7. Grill or Panini-Press
  8. Heat a skillet or panini maker. If using a skillet, add a splash of olive oil. Grill the sandwiches until golden, crispy, and lightly charred.
  9. Serve Hot
  10. Enjoy immediately with a Greek salad or fresh herbs.