Party Size Spanakopita Melt

From: Half Baked Harvest

A fun twist on the classic Greek spinach and feta cheese pie, Spanakopita...perfect for your game day eats!


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 12-16 ounces fresh baby spinach


• 2 tablespoons extra virgin olive oil


• 1 small shallot, chopped


• 2 cloves garlic, finely chopped or grated


• 1/3 cup fresh basil, chopped (or 1 tablespoon dried)


• 1/3 cup fresh dill, chopped (or 1 tablespoon dried)


• 1/4 cup fresh oregano, chopped (or 2 teaspoons dried)


• kosher salt and black pepper


• 1 pinch red pepper flakes


• Zest of 1 lemon


• 3/4 cup crumbled feta cheese


• 1 loaf ciabatta bread, halved lengthwise


• 6 slices provolone cheese


• 1/2 cup shredded mozzarella


• 2 tablespoons salted butter


• 1 tablespoon raw sesame seeds (optional)

Instructions

• Preheat the oven to 400° F.

• Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 3-4 minutes, until the shallot is softened and fragrant. Stir in the spinach, basil, dill, oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook another 5-8 minutes, until the spinach is wilted. Remove from the heat and stir in the lemon zest and feta cheese.

• Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Layer the spinach on top. Add the provolone and mozzarella. Grab the top piece of bread and pull out some of the insides to create a little more space. Place the bread over all the cheese. Rub the top of the bread with butter, then sprinkle on the sesame seeds.

• Wrap the sandwich in foil. Bake 20 minutes, until the cheese melts. Remove the foil and return to the oven and bake another 10-15 minutes more, until the bread is toasted.

• Remove from the oven and let sit for 3-4 minutes. Slice into 4-6 larger or 8 smaller sandwiches. Serve with a drizzle of honey and chili flakes. Enjoy!

See more at Half Baked Harvest