Spanakopita Sandwich

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 16 ounces frozen spinach, thawed and squeezed dry
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1 egg, lightly beaten
• 2 tablespoons fresh dill, minced
• 1/8 teaspoon salt
• 1 teaspoon lemon juice
• 1/2 cup feta, crumbled
• 1/4 teaspoon black pepper
• 1 dash cayenne pepper
• 5 ciabatta buns, focaccia sliced
• 2 large tomatoes
• spinach leaves
• 3 tablespoons feta, crumbled
• 2 tablespoons greek yogurt
• 1/4 teaspoon italian seasoning
• 1 dash black pepper
• 3/4 teaspoon lemon juice
• 1 tablespoon cucumber, thinly cut

Recipe

• 1 heat oil in large pan, sauté onions ( a combination of red, green, and yellow is nice) until translucent, about 3 minutes depending upon burner heat.
• 2 remove from heat and let cool about 5 minutes.
• 3 preheat oven to 350, line cookie sheet with parchment, spray.
• 4 mix onion with ingredients through cayenne pepper, spread onto parchment (i like it to be about 1/2 inch depth) and bake for 20 minutes.
• 5 meanwhile make feta spread, mash feta with fork, mix in rest, refrigerate until using within 24 hours.
• 6 cool spanakopita filling and chill, tastes best chilled.
• 7 slice buns and tomatoes, divide filling equally between bun bottoms, and top with tomatoe slices, spinach leaves, feta spread, and bun tops. whatever filling i do not use i freeze.
• 8 to freeze just the filling, i portion it out onto separate pieces of waxed paper and then put in freezer container. defrost in fridge overnight, set on counter about 30 minutes before eating.