Spanakopita Focaccia

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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!

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Spanakopita Focaccia

By Diane Kochilas

Prep Time 20

Cook Time 10

Total Time 30

Servings sandwiches

Athens Book, Recipes

Prep Time 20

Cook Time 10

Total Time 30

Servings sandwiches

Athens Book, Recipes

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

Make the Spanakopita Filling
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.
Prepare the Focaccia and Cheese Layer
In a bowl, combine classic spanakopita filling with ricotta (or anthotyro) and grated cheese. Mix well.
Assemble the Sandwiches
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.
Grill or Panini-Press
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.
Serve Hot
Enjoy immediately with a Greek salad or fresh herbs.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Spanakopita Focaccia