I was a vegetarian until I was 19, so spanakopita was a staple in our house for all of our special family occasions. I love injecting these simple flavours into a quick and easy toastie. 






Skill level

Average: 3.2 (25 votes)


  • 120 g baby spinach leaves, roughly chopped
  • 1 spring onion, thinly sliced
  • ⅓ cup finely chopped dill
  • ⅓ cup finely chopped parsley
  • 1 lemon, finely grated zest
  • 1 small garlic clove, crushed
  • pinch dried mint
  • 140 g feta, crumbled
  • 160 g mozzarella, coarsely grated
  • 60 g cream cheese, softened and chopped
  • 2 tbsp finely chopped semi-dried tomatoes
  • sea salt flakes and black pepper, to taste
  • 8 slices thick-cut white bread
  • unsalted softened butter, for spreading
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the spinach in a heatproof bowl and pour over a full kettle of boiling water. Stand for 30 seconds or until just wilted, then drain. When cool enough to handle, place in a clean kitchen cloth and squeeze out the excess water, then coarsely chop.
  2. Combine the spinach, spring onion, herbs, lemon zest, garlic, mint, feta, mozzarella, cream cheese and tomatoes in a bowl. Season to taste.
  3. Spread each slice of bread evenly with butter. Turn 4 of the slices over. Divide the mixture over the 4 slices of bread, unbuttered side up. Top each with another buttered slice of bread, buttered side up.
  4. Heat a jaffle iron or sandwich press to high and cook the toasties in batches until golden. Cut the toasties in half, sprinkle with a little extra dried mint and salt flakes, then serve with lemon wedges.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.