Greek Spinach Pie and Feta Panini
Crispy phyllo dough encasing a savory Greek spinach and feta filling, pressed until golden and warm. This panini brings together the iconic flavors of spanakopita—wilted spinach, creamy feta, fresh dill, and nutmeg—with the satisfying crunch of a panini press. Ideal for lunch or a light dinner, these handheld pies are ready in minutes.
Steps
Before you start
- Preheat your panini press for at least 3 minutes on medium-high heat
- Thaw spinach completely and squeeze out all excess moisture (this is crucial to prevent sogginess)
- Have all filling ingredients measured and ready before assembling
Combine filling ingredients
- In a small bowl, mix the thawed and squeezed spinach, crumbled feta, fresh dill, chopped green onions, nutmeg, and black pepper.
- Taste and adjust seasonings.
- If using lemon juice, add it now for brightness.
- Set aside.
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Ready when: filling is evenly mixed and no dry spinach remains
Tip: The squeezed spinach should feel nearly as dry as possible—excess moisture will make the phyllo soggy.
Layer phyllo sheets
- Place one phyllo sheet on a clean work surface.
- Brush lightly with melted butter using a pastry brush, covering the entire surface.
- Place a second phyllo sheet on top and brush again with butter.
- You now have a double layer.
- Repeat with two more phyllo sheets and butter to create a second double-layered rectangle.
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Ready when: both stacks are buttered and glistening
Tip: Keep unused phyllo covered with a damp towel so it doesn't dry out. Work quickly but gently to avoid tearing the delicate sheets.
Fill and fold panini
- Place the first double-layered phyllo stack on your work surface.
- Spread half of the spinach-feta filling on the left half of the rectangle, leaving a ½-inch border on all sides.
- Fold the right half over the filling to create a package, pressing gently to seal.
- Transfer to a cutting board.
- Repeat with the second stack and remaining filling.
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Ready when: both panini are neatly folded with filling visible
Tip: Don't overfill—too much filling will burst through the phyllo during pressing. Gently press down so the phyllo adheres slightly without crushing the filling.
Press until goldenOven 375°F / 190°C
- Place one panini on the preheated panini press (set to medium-high heat, approximately 375°F/190°C).
- Close the lid and press down gently for 4 minutes, until the phyllo is golden brown and crispy and the filling is heated through.
- Transfer to a cutting board and let rest for 1 minute.
- Repeat with the second panini.
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Ready when: phyllo is crisp and deep golden brown, filling is warm throughout
Tip: Don't press too hard or you'll compress the phyllo and squeeze out the filling. Let the heat do the work. If your panini press browns faster, reduce heat or reduce time to 3 minutes.
Rest and serve
- Let each panini rest on a cutting board for 1 minute after pressing.
- This allows the filling to set slightly so it won't fall apart when you bite into it.
- Serve warm, optionally with a side of tzatziki, lemon wedges, or Greek salad.
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Ready when: panini is cooled enough to handle and eat safely
Good to know
Tips
- Always squeeze thawed spinach very thoroughly—excess moisture is the enemy of crispy phyllo and will make the panini soggy.
- If you don't have a panini press, use a cast-iron skillet or griddle on medium-high heat and weight it down with another heavy skillet or a brick wrapped in foil for even pressure. Cook 3–4 minutes per side until golden.
- Fresh herbs make a real difference here. If dill is hard to find, a combination of fresh parsley and a tiny pinch of fennel seeds can approximate the flavor.
- These panini are wonderful served with a squeeze of fresh lemon juice, a dollop of tzatziki, or alongside a simple Greek salad with Kalamata olives and cucumbers.
Make ahead
You can assemble the panini (through step 3) up to 2 hours ahead and refrigerate them wrapped in plastic wrap. Press them directly from the fridge—they may take 30 seconds longer to cook. Alternatively, prepare the filling up to 1 day ahead and refrigerate in an airtight container.
Storage & reheating
These panini are best eaten immediately while the phyllo is crispy. Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through (microwaving will soften the phyllo). They do not freeze well due to the texture of the phyllo.
Substitutions
- frozen spinach → fresh spinach. Use 3 cups (100 g) fresh spinach. Wilt it in a hot skillet over medium heat for 3–4 minutes, then squeeze dry in a clean kitchen towel before using.
- feta cheese → ricotta cheese. Use the same amount. Ricotta is milder but will give a creamier filling. You may want to add an extra pinch of salt.
- fresh dill → fresh parsley. Use the same amount. The panini will taste slightly more herbaceous and less anise-like, but still delicious.
- phyllo dough sheets → puff pastry. Use 2 sheets of thawed puff pastry instead of phyllo. You'll get a buttery, flakier crust, though it won't be quite as crispy. Brush with butter and proceed as directed.
