When it’s hot outside, I usually don’t like a big filling meal for supper like in the winter months. I usually opt for something light, yet filling. But not like Chinese food where your starving 3 hours later. You know what I’m talking about!
Why is it every time you eat Chinese food, you’re ravenously hungry an hour later, no matter how much you eat? It’s one of those questions that remains a mystery.
Well, you won’t be hungry after eating this recipe I’m about to share with you. It’s a spin off of a Greek spanakopita, which is also known as a spinach pie.
Traditionally, spanakopita has all the Mediterranean foods like feta cheese, onions, egg whites, and spinach layered between crispy, flaky crusts.
I was introduced to spanakopita after trying Helen of Scrummy Lane’s version of Greek spanakopita quesadillas with Tzatziki sauce. I was hooked!
Now I changed it up a bit with the addition of mozzarella and bleu cheeses, walnuts, and Naan bread. And I used lime juice instead of lemon juice in the Tzatziki sauce because I thought the flavor of the limes enhanced the dill and garlic flavors.
Or maybe it was just because I was enjoying my Brazilian lemonade at the time I made this, I don’t know!
I think the Naan bread gives it a little more texture and blends well with all the ingredients. The mozzarella cheese reminds me of a pizza, while the sprinkling of blue cheese crumbles and chopped walnuts gives it an even more delicious flavor. Place it on the grill and the results are amazing!
A healthy, filling dish that’s packed full of flavor and can be eaten anytime of the day. Besides my favorite dinner at this time, you can also eat this for a quick, nutritious breakfast, lunch, or an afternoon snack. With all of its fresh ingredients, you can see why I’m loving this!
Of course after it cools down here in Georgia, I will be making this with phyllo pastry as it is traditionally made. I cannot wait!
But in the meantime, heat up your grills and sink your teeth into this.
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes
Yield: 2 Naan sandwiches
- 8 ounces fresh spinach
- 2 green onions, diced
- 3 ounces feta cheese, crumbled
- 1/2 cup sun dried tomatoes, diced
- 1/2 cup walnuts, coarsley chopped
- 1 cup mozzerella cheese, shredded
- 2 Tablespoons Bleu cheese crumbles
- 4 egg whites
- Dash sea salt & pepper to taste
- 4 pieces (2 packages) Naan bread
- Wash spinach and place into a microwavable bowl.
- Add 1 Tablespoon water, cover with paper towel, and place into microwave for about 2-3 minutes on High setting. Set aside as is while you prepare the rest of the ingredients.
- Combine green onions, feta and mozzarella cheeses, walnuts, bleu cheese, sun dried tomatoes, salt & pepper in a large bowl. Mix ingredients together with a wooden spoon. Set aside.
- Drain excess water out of spinach. I found it helps to use paper towels to dab up most of the water while draining. Be careful as water will be hot.
- After draining off water, cut spinach up. Large chunks are ok. Set aside.
- Spray large skillet with nonstick spray. If you prefer, you can use butter or olive oil.
- Heat skillet and add in egg whites and 1/2 of warmed cut spinach. Cook until done.
- On one side of Naan bread, add egg whites spinach mix and remaining spinach.
- Place onto grill, sprinkle remaining ingredients over egg whites and spinach. Cover with other slice of Naan bread, so it resembles a sandwich.
- Grill until cheeses are melted. About 5 minutes max.
- Remove from grill, cut into strips or triangles, and serve with Tzatziki sauce.
Originally, this Tzatziki sauce recipe calls for the juice of two lemons. But I found limes really bring out the taste of the dill and garlic much better.
- 1 cup Greek yogurt
- 1/2 English cucumber, diced
- 1 teaspoon fresh dill, chopped
- 1/2 clove garlic, diced
- Juice of 2 lime wedges
- Dash of sea salt and pepper
- Drizzle olive oil over the top before serving
- Add all ingredients except the olive oil into a medium bowl and mix together.
- Drizzle olive oil over the top and serve.
– You can also use mini Naan breads for this recipe as shown in the photos.
– You can substitute scallions or spring onions for the green onions.
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