Summer Spanakopita Panzanella

Ingredients

• 170 g (6 ounces)fresh spinach
• 57 g (2 ounces)crumbled feta cheese
• 57 g (2 ounces)shredded mozzarella cheese
• 2 slicessourdough bread
• 473 ml (1 US pint)grape tomatoes
• 1 clovegarlic
• 3.5 g (1/8 ounce)fresh dill
• 28 g (1 ounce)mayonnaise
• 15 ml (1 tablespoon)olive oil
• 1 pinchsalt

Instructions

1. 1

   Prepare the vegetables

   Mince the garlic and chop the dill leaves, discarding the stems. Rinse the spinach and dry it carefully, then halve the tomatoes.

2. 2

   Wilt the spinach

   Heat the olive oil in a large non-stick pan over medium heat. Add the garlic, followed by the spinach, and sauté for 3–4 minutes until the leaves have wilted and the garlic smells fragrant. Take the pan off the heat, season with salt and stir in the feta and dill.

3. 3

   Toast the bread

   Spread a thin layer of mayonnaise over the bread, covering it to the edges. Toast until golden and slightly crisp; cut the slices in half first if needed to fit your toaster. If using an oven, allow extra time for toasting.

4. 4

   Cut into cubes

   Cut the toasted bread into pieces about 2–2.5 cm (¾–1 inch) across.

5. 5

   Melt the mozzarella

   Return the pan to medium heat and add the mozzarella and bread. Stir to combine for no longer than 1 minute, or just until the cheese starts to melt, then remove from the heat.

6. 6

   Add and serve

   Stir in the tomatoes, divide the mixture between two plates and serve.

7. 7

   Keep tomatoes cool

   Tomatoes are optional. If you use them, add them only after taking the pan off the heat.

What is spanakopita panzanella?

Spanakopita is a Greek savoury pie traditionally associated with spinach, feta and herbs, while panzanella is an Italian bread salad. This American-style mash-up brings those ideas together without making a pastry pie.

Wilted spinach, feta and dill provide the spanakopita-inspired flavour; toasted sourdough and fresh tomatoes nod to panzanella. Adding the tomatoes off the heat keeps their fresh, juicy character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The sourdough and tomatoes provide most of the carbohydrate, while the olive oil, mayonnaise and cheeses contribute fat. Feta and mozzarella also provide some protein. To balance the plate, serve a portion with extra fresh vegetables or a simple green salad.

The ingredients that shape the dish

Spinach and herbs: Dry the spinach well after rinsing so excess water does not dilute the pan juices. Fresh dill gives the greens a bright, aromatic note.

Cheese: Feta brings a salty tang, while mozzarella softens into the bread and spinach. The combination gives the salad its savoury, pie-inspired character.

Toast the bread well

Mayonnaise: Spread on a thin layer, reaching the edges, so the bread browns without becoming greasy. Too much can make the toast heavy.

Sourdough: Toast it until golden and slightly crunchy before cutting it into pieces. A crisp surface helps it hold some texture when stirred with the warm ingredients.

Mind the heat

Wilt the spinach over medium heat for 3–4 minutes, just until it collapses and the garlic is fragrant. Remove the pan from the heat before mixing in the feta and dill.

Add the mozzarella and bread when the pan is back over medium heat, and stir for no more than 1 minute. Take it off the heat before adding the tomatoes, as the method calls for.

Look for contrasting textures

The spinach should be wilted rather than watery, and the mozzarella should only just begin to melt. The bread should still have some crisp edges when it goes into the pan.

Tomatoes add a juicy contrast to the warm greens and cheese. Stir them in gently so they stay intact.

Serve it straight away

This salad is at its best just after assembly, while the bread still has some crunch and the cheese is warm. Divide it between two plates as soon as the tomatoes are stirred in.

For a more substantial meal, serve it alongside a simple green salad or another vegetable dish. Keep accompaniments lightly dressed so the main dish remains the focus.

Recipe notes & tips

• Dry the spinach thoroughly after rinsing to avoid adding excess water to the pan.
• Keep the mayonnaise layer thin so the toast browns rather than turns greasy.
• If the bread will not fit in your toaster, halve the slices before toasting.
• Use medium heat for the spinach and keep the mozzarella in the pan for no longer than 1 minute.
• Add the tomatoes only after removing the pan from the heat.

Variations

• More herbs: Add extra dill leaves for a stronger herbal flavour.
• Riper tomatoes: Use halved cherry tomatoes if grape tomatoes are unavailable.
• No tomatoes: Leave them out for a warmer, more spinach-forward version.
• Different bread: Use another sturdy loaf that can toast to a crisp surface.
• More greens: Add extra spinach, wilting it in batches if the pan is crowded.

Common mistakes to avoid

• Wet spinach: Excess water can make the mixture loose; dry the leaves carefully after rinsing.
• Too much mayonnaise: A thick coating can make the bread greasy; spread it thinly to the edges.
• Soft bread: Bread that is barely toasted can lose its texture quickly; toast it until golden and slightly crunchy.
• Overheating the cheese: Mozzarella can become overly melted; stop stirring after 1 minute or as soon as it begins to melt.
• Hot tomatoes: Cooking them can soften their fresh texture; stir them in after removing the pan from the heat.

How to store

This is best eaten freshly assembled, as the bread softens as it sits with the spinach and tomatoes. Refrigerate leftovers in a covered container and use within 1–2 days; reheat gently in a pan, knowing the bread will no longer be as crisp.

Frequently asked questions