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This Party Size Spanakopita Melt is a fun twist on the classic Greek spinach and feta cheese pie, Spanakopita. Crusty ciabatta bread, sandwiched with garlicky spinach, herbs, feta cheese, provolone, and mozzarella. All baked until toasted and melty…and every bit as DELICIOUS as it sounds. It’s the easiest way to serve up a melty sandwich to family and friends. Perfect for your game day eats…and every other occasion in between.
When I was thinking up recipes for the Super Bowl this year, I may have gotten a little too excited. For whatever reason, I had more ideas than I needed, but this larger than life melt was always at the top of my list. If you’re unfamiliar, Spanakopita is a simple (but delicious) Greek pie made with spinach, feta cheese, and phyllo dough. What I did here is pretty simple. I took that spinach filling and stuffed it between two pieces of ciabatta bread. I then added lots of cheese and baked it all together.
Trust me, everyone in your life is going to love you for this sandwich. Basically, it has all the components of that spinach and feta pie, but instead of being wrapped up in phyllo dough, it’s piled high onto a warm and melty sandwich.
This sandwich may even be better than a cheese board…because well, there’s melted cheese and warm toasted bread.
I’ve been dreaming up this sandwich in my head for a while now, so I’m pretty excited to finally share it. And just in time for Super Bowl Sunday too!
Here are the details.
Start with a good crusty loaf of ciabatta bread. It’s my very favorite, especially for making sandwiches since it can really hold up to sauces and oils without getting too soggy.
Once you have the bread all worked out, start in on the spinach filling. It’s so simple, but something about the combination of sautéed spinach, garlic, and herbs is truly so delicious. I love to add a shallot for added flavor, then fresh basil, dill, oregano, and a pinch of chili flakes for a little kick. Once the spinach is cooked up, stir in a good amount of crumbled up feta cheese.
Now assemble.
Layer the spinach on the bottom half of the ciabatta bread, add a mix of provolone and mozzarella cheese, then add that top piece of bread.
To allow for more room inside the sandwich, I always pull out a bit of the inside of the bread. If you’re using a smaller loaf, you may not need to do this.
Just before baking, I spread a little butter over the top piece, then sprinkle on some sesame seeds. The sesame seeds are not traditional in a Spanakopita pie, but I love adding them.
Then wrap the sandwich up and oven-bake until that cheese is warm and melty. Yumm!
I love that with this recipe, you simply bake the entire sandwich all at once. No flipping multiple sandwiches, no standing at the stove, and very little mess.
Could not love it more…this is EASY, but yet, so delicious.
You can cut this into six smaller sandwiches and serve it more as a meal. Or cut the loaf into about eight smaller sandwiches and serve as appetizers. Either way, everyone is going to devour this party size melt. Best part? You can assemble the sandwich in advance, wrap it up, and keep it in the fridge until ready to serve. Then, all you have to do is bake, cut, and enjoy!
Perfect for Sunday game day, but equally great if you’d just like a fun sandwich to enjoy any night of the week.
Looking for more quick game day inspired dishes? Here are a few to try:
Oven Toasted Garlic Herb Cheese Ravioli
Everything Ranch Cheese and Pretzel Snack Mix
Lastly, if you make this Party Size Spanakopita Melt, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Party Size Spanakopita Melt
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
- 1. Preheat the oven to 400° F. 2. 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. 3. 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. 4. 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. 5. 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
What do you suggest using if cabbiata or sourdough aren’t available. Would Italian bread work?
Hi Pamela,
You will want to use any large, sturdy loaf! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi Tieghan,
This looks delicious! Do you think I could use sliced sour dough bread instead, as I want to serve it as an appetizer and want something a little more delicate. Do you think all the ingredients will ooze out too much if I cut the sandwich in half?
Thanks for help.
Hey Liza,
I think sourdough bread would work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this last night. It tasted really good! I followed the recipe, except I put the spinach mixture into a strainer and strained out a lot of liquid that had come off the spinach as it cooked (at least 3/4 cup). I wish I had put it into a dishtowel and squeezed it instead, as the bread got a little soggy on the bottom.
Hey Melissa,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan
Oh, this was wonderful–thank you for the awesome recipe! You always have really great and easy recipes (and I love that so many are vegetarian! I’m largely vegan but I make exceptions for cheeses). My boyfriend and I made this for dinner last night, and we loved it. It reminds us both of this thing called a “pizza green” from a local pizza place in our hometown, and I was thrilled when I saw the recipe–this is kind of a giant version of that. It’ll feed us multiple times!:)
Hey Anne,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
So good!!!
Thanks Mary!!
Made this tonight and it was amazing! I live solo so I have lots of leftovers (and am storing them in the refrigerator). What’s your recommendation on which temp/how long to reheat this for?
Hey there,
Thanks so much for making the recipe, I am delighted it was enjoyed! I would wrap in foil and bake at 300 until warmed through. xTieghan
So delicious! I made this for our family for the Super Bowl and it was a huge hit! I left off the sesame seeds since they aren’t preferred here. I also doubled the red pepper flakes to kick up the heat. I also posted the picture of the finished product and linked to the recipe. Hope more people find this gem.
Hey Kim,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Loved this! Super easy to make and explodes with flavor!
Hey Sandra,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
What is the sauce pictured with the sandwich? I love all your recipes! Thanks so much for all you do! Planning to make this for the Super Bowl! 🙂
Hey Kim,
I just served with beer and honey on the side. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for dinner tonight, and it turned out lovely! We added some bits of prosciutto and used ciabatta rolls instead of a loaf, but otherwise followed the recipe. Nearly every meal we make is a half baked harvest one these days — you are a blessing to our kitchen and our family, Tieghan! xox
Hey Emily,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
Great recipe and delicious and easy and cost saving or cheap to make. I love it and will make it again and again. Thank you for the recipe it is so appreciated. Barbara
Hey Barbara,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This looks like a party on a plate!
Thank you for sharing.
Karen
Thanks so much Karen! xTieghan
Span.pie I will make for sure. I’ve made the Marsala balsamic chicken recipe and everyone went googoo over it. Thanks u are talented and love your website.
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Thanks so much Elaine! xTieghan
will be making this with few subs i never had spanakopita and greek food before Thanks Ramya
I hope you love the recipe Ramya! Thanks! xTieghan
So the first commenter is actually Greek and is really amused by this!?? Greetings from Athens!
Thanks so much Kat! xTieghan