Spanakopita Melts

Discover the perfect fusion of Greek flavors and artisanal craftsmanship with our Spanakopita Melts recipe featuring ACE Bakery® Ciabatta Piccola. Delight in the crispy layers of golden-baked phyllo pastry filled with creamy spinach and feta, all nestled between slices of ACE Bakery®’s irresistible ciabatta. Elevate your mealtime with this Mediterranean-inspired dish that’s both satisfying and flavorful.

INGREDIENTS

• 2 loaves ACE Bakery® Ciabatta Piccola, halved lengthwise
• 12 ounces fresh baby spinach
• 2 tablespoons extra virgin olive oil
• 1 small shallot, chopped
• 2 cloves garlic, finely chopped or grated
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh oregano, chopped
• kosher salt and black pepper
• 1 pinch red pepper flakes
• zest of 1/2 lemon
• 1/2 cup crumbled feta cheese
• 4 slices provolone cheese
• 1/2 cup shredded mozzarella
• 2 tablespoons salted butter

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 3-4 minutes, until the shallot is softened and fragrant. Stir in the spinach, basil, dill, oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook another 5-8 minutes, until the spinach is wilted. Remove from the heat and stir in the lemon zest and feta cheese.
3. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Layer the spinach on top. Add the provolone and mozzarella. Grab the top piece of bread and pull out some of the insides to create a little more space. Place the bread over all the cheese. Rub the top of the bread with butter.
4. Wrap the sandwich in foil. Bake 20 minutes, until the cheese melts. Remove the foil and return to the oven and bake another 10-15 minutes more, until the bread is toasted.
5. Remove from the oven and let sit for 3-4 minutes. Slice into desired sizes. Serve with a drizzle of honey and chili flakes. Enjoy!