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.
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:
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
Calories Per Serving: 423 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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)
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- 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!