Bulgarian Spanakopita Toast

5 from 1 vote

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

Table of Contents

Spanakopita Toast

Every morning I would wake up and my dad always had a version of these baked sandwiches on the table with fresh tomatoes on the side. These are the most incredible feta, egg and cheese toasts or "Princess Sandwiches" as we call them in Bulgaria.
5 from 1 vote
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 10 minutes


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


  • 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.
  • To a bowl add the spinach, eggs, salt, feta, pinch of salt and grated cheese and mix fully until combined.
  • 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.
  • 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.



You can use goat cheese if you don’t like feta.
We don’t measure so add as much cheese and feta as you like. I use Bulgarian cheese (Kashkaval) but feel free to use cheddar or even mozzarella. Any cheese you love will work.
Please keep a very close eye on them because they can easily burn on broil. I suggest checking every minute or so until they are golden.
SOFT white bread like Italiano, Villagio  or Wonder Bread will not work for this recipe as it need to hold up the filling and not become soggy. Please use a rye, sourdough, or any firmer fresh bread. 
 Use any good quality fresh cheese of choice and grate it yourself. Please don’t use pre-grated as it will alter the taste and quality. 
You can use 1/3 cup frozen spinach too but make sure you thaw and squeeze out all of the water.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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