serves 4
The best things in life—and at the table—are sometimes born by total chance. Spanakopita, one of the best-known Greek dishes, is something I make pretty often at home. A little leftover filling and a eureka moment led me to spread a few heaping tablespoons of the filling between some bread and to grill it the old-fashioned way, in a skillet with a little olive oil. The result is this recipe, and at my Greek table, it’s become a classic in its own right.
3 tablespoons extra-virgin Greek olive oil or unsalted butter, plus more as needed
1 large onion, 4 scallions, or 1 leek, chopped (and washed well, if using leek)
8 cups (160 g) chopped fresh spinach
1 cup (50 g) mixed chopped fresh dill, parsley, and/or fennel fronds
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
2 cups (300 g) large chunks Greek feta
8 (¼-inch-thick / 6 mm) slices good bread, preferably sourdough
In a large skillet, heat 1½ tablespoons of the olive oil or butter over medium heat. Add the onion and cook, stirring, until soft and lightly golden. Add the spinach and cook until wilted. Remove the mixture with a slotted spoon and drain well in a colander. Let cool.
Combine the spinach mixture with the fresh herbs. Season with the nutmeg and salt and pepper to taste. Mix in the feta.
Divide the mixture over 4 slices of the bread. Place the remaining 4 slices of bread on top.
In a large cast-iron or nonstick skillet, heat the remaining 1½ tablespoons olive oil or butter (or use both together over medium heat). Add the sandwiches, one or two at a time, and cook until golden on one side. Flip carefully and press down on the sandwich with a spatula to flatten slightly. Cover the pan and cook for a few minutes to help the feta melt more easily. Repeat with remaining sandwiches, adding more olive oil and/or butter to the pan as needed. Serve immediately.