page updated on July 29, 2017
Summer Spanakopita Panzanella Recipe
|6 ounces fresh spinach|
|2 ounces crumbled feta cheese|
|2 ounces shredded mozzarella cheese|
|2 slices sourdough bread|
|1 pint grape tomatoes|
|1 clove garlic|
|1/8 ounce fresh dill|
|1 ounce mayonnaise|
|1 tablespoon olive oil|
|1 pinch salt|
Mince garlic. Chop dill leaves, discarding stems. Rinse the spinach, of course, and dry carefully. Halve tomatoes.
Heat olive oil in large, nonstick pan over medium heat. Add garlic, then add spinach. Sauté three or four minutes, until spinach has wilted and garlic is fragrant. Remove from heat. Season with salt, and stir in feta and dill.
Spread mayonnaise on bread, just to cover edges. Don't use too much. Toast until golden and slightly crunchy. (You may have to cut the pieces in half to fit in your toaster. That's fine. It'll take a lot longer to toast in your oven, so be ready for that if necessary.)
Cut toasted bread into 3/4 to 1 inch pieces.
Return pan to medium heat and add mozzarella and bread. Stir to combine ingredients, no longer than one minute or until cheese is beginning to melt. Remove from heat.
Stir in tomatoes. Divide between two plates. Enjoy!
You can exclude the tomatoes if you like, but if you add them, be sure to do so only after removing from the heat.
Makes 2 Servings.