Bulgarian Spanakopita Toast

Our Bulgarian Spanakopita Toast is what breakfast dreams are made of. This recipe was inspired by our original Bulgarian Cheese, Feta, and Egg Toast which went viral and was featured on Apple News. The fact that we are able to elevate and share recipes from our country makes us the happiest girl in the world. We are proud to be Bulgarian and so we will always share our traditions and customs on this food page. This type of Bulgarian spinach and egg feta toast is what we call “Prinzesi” in Bulgaria (meaning princess sandwiches). Every morning, we would wake up and our dad always had a version of these baked sandwiches on the table with fresh tomatoes on the side.

What stands out

This Bulgarian Spanakopita Toast is a classic in our family, and we think it will be in yours too. It makes a plain toast breakfast or lunch shine – full of flavor creaminess and cheesy goodness. The spinach is bright and nutritious the eggs make this substantial and satisfying, and the cheese, well, you can’t go wrong by adding cheese! If you’re having a brunch, you can make a whole bunch of these and serve on a platter.

How to Prepare Bulgarian Spanakopita Toast

In a pan on medium heat, add a touch of avocado or olive oil.

Add the chopped spinach and then let it wilt and cook fully. Now, cool it and squeeze out all of the water in a cheesecloth.

Next, into a bowl grate Kashkaval cheese (or mozzarella/cheddar).

Then add the spinach, eggs, salt, feta, pinch of salt and mix fully until combined.

Next, lightly butter each slice of bread and then arrange on a parchment paper covered baking sheet.

Add a few tablespoons of the mixture on top of each slice of lightly buttered bread and then spread it out to the crust.

Place the tray on a low oven rack and put your oven on BROIL. Keep a close eye on them because they can burn quickly. (Mine took 10 minutes.)

As soon as they are golden and feel firm on top, they are ready.

Finally, sprinkle them with dry oregano or summer savory and enjoy!

Kitchen tip

Soft white bread such as Italiano, Villagio, or Wonder Bread will not work for this recipe as it needs to hold up the filling and not become soggy. Please use a rye, sourdough, or any firmer fresh bread.

Swaps

1. You can use goat cheese in this recipe instead of feta.
2. We don’t measure, so add as much cheese as you like. We use Bulgarian cheese (Kashkaval) but feel free to use cheddar or even mozzarella.
3. Soft white bread like Italiano, Villagio or Wonder Bread will not work for this recipe because they are too soft and will not hold up the filling. Please use rye, sourdough, or any firmer fresh bread to avoid sogginess.
4. Use any good quality fresh cheese and grate it yourself. Please don’t use pre-grated as it will alter the taste and quality.
5. You can use 1/3 cup frozen spinach but make sure you thaw and squeeze out all of the water.

Serve it with

• Serve these Bulgarian Spanakopita Toasts with a fresh salad or as a side to a Tomato Soup or a light Vegetable Soup.
• Serve these as an appetizer or part of a brunch spread along with our Homemade Breakfast Sausage Recipe.

Questions

How can we prevent these Bulgarian Spanakopita toasts from burning?

Since everyone’s oven is different, we suggest keeping an eye on the toasts as they cook. Because we want a golden, bubbly cheesy topping, broiling is the way to go, but keep checking on them to make sure they don’t burn.

strong Can we substitute the spinach with other greens?

Absolutely! You can use other leafy greens like kale, Swiss chard, or arugula. Just make sure to cook and drain them well to avoid excess moisture.

strong Can we make this recipe dairy-free?

Yes, you can use dairy-free cheese alternatives for both the crumbled and grated cheese as well. Ensure they melt well to achieve a similar texture.

can we prep these Bulgarian Spanakopita toasts ahead of time?

You can prepare the spinach mixture up to a day in advance and store it in the refrigerator. Assemble and broil the toasts just before serving.

strong What if we don’t have a broiler?

If you don’t have a broiler, you can bake the toasts at 400°F (200°C) until the cheese is melted and golden, although it may take a bit longer than broiling.

Ingredients

Makes 4 servings

• 2 cups fresh spinach, chopped
• 1 teaspoon avocado oil
• 4 pieces rye bread, lightly buttered
• 2 medium eggs
• ½ cup crumbled feta, or sirene which is soft white cheese
• ½ cup Kashkaval cheese, or mozzarella or cheddar
• pinch salt
• dry oregano on top or savory, (as we call it “chubritza” back home is optional)

Equipment

• Large Sauté Pan
• Cheesecloth
• Nakiri Knife
• Cutting Board
• Mixing Bowls
• Baking Sheet
• Parchment Paper
• Box Grater

Method

1. In a pan on medium heat add a touch of avocado or olive oil. Add the chopped spinach and let it wilt and cook fully. Cool it and squeeze out all of the water in a cheesecloth.
2. To a bowl add the spinach, eggs, salt, feta, pinch of salt and grated cheese. Mix fully until combined.
3. Add a few tablespoons of the mixture on top of each slice of lightly buttered bread and spread it out all the way to the crust.
4. On a low rack put your oven on BROIL (top broiler only), and keep a very close eye on them. Mine took 10 minutes but it will really depend on the oven. As soon as they are golden and feel firm on top they are ready. Sprinkle on dry oregano or summer savory and enjoy.