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 so I will always share my 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, I would wake up and my dad always had a version of these baked sandwiches on the table with fresh tomatoes on the side.

Why You’ll Love Bulgarian Spanakopita Toast

This Bulgarian Spanakopita Toast is a classic in my family, and I think it will be in yours too. It makes a plain toast 🍞 breakfast or lunch absolutely 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 simply can’t go wrong by adding 🧀 cheese! If you’re having a brunch, you can absolutely 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 very 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!

Nonna’s 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.

Bulgarian Spanakopita Toast

Variations and Substitutions for Bulgarian Spanakopita Toast

  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. I 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.

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Common Questions

How can I prevent these Bulgarian Spanakopita toasts from burning?

Since everyone’s oven is different, I simply 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.

Can I 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.

Can I 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 I 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.

What if I 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.

Bulgarian Spanakopita Toast

Bulgarian Spanakopita Toast

This Bulgarian Spanakopita Toast is a classic in my family, and I think it will be in yours too. It makes a plain toast 🍞 breakfast or lunch absolutely shine – full of flavor, creaminess, and cheesy goodness. The spinach is bright and nutritious and the eggs make this substantial.
5 from 1 vote
Course: Breakfast
Cuisine: Bulgarian
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

  • 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)

Instructions 

  • 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. 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.

Video

Nutrition

Calories: 139kcal, Carbohydrates: 2g, Protein: 9g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 110mg, Sodium: 351mg, Potassium: 138mg, Fiber: 0.4g, Sugar: 0.3g, Vitamin A: 1699IU, Vitamin C: 4mg, Calcium: 191mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Bulgarian
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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

5 from 1 vote

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