High-Protein Spanakopita Toast
A high-protein, savoury breakfast that tastes like spanakopita, ready in minutes and packed with 32g of protein.
There are seasons where I crave a slow, savoury breakfast , something warm, comforting, and nourishing that actually keeps me full until lunch. And honestly, this Spanakopita Toast has become that breakfast for me.
It tastes like the spanakopita I grew up eating, but made weekday-friendly.
No pastry, no fiddly layers, no time-consuming prep.
Just a delicious mix of feta, cottage cheese, spinach, and herbs, baked onto toasted sourdough until the edges turn golden and the centre becomes creamy and savoury.
And here’s why it’s become a staple for me lately:
Two slices have around 32g of protein.
It’s the kind of breakfast that gives you lasting energy (especially on busy shoot days), tastes indulgent, but still feels incredibly wholesome.
Why I Love This for Breakfast
It’s quick enough for weekdays.
High in protein, without feeling like a “protein breakfast.”
Salty, herby, cheesy goodness without being heavy.
It reheats surprisingly well if you prep the mixture ahead.
It’s naturally Mediterranean, which… is very on brand for me.
Spanakopita Toast sits in that sweet spot where comfort meets function, familiar flavours, but in a version that supports the way I want to feel in the morning: fuelled, light, and ready to go.
A Little Greek Breakfast Moment
There’s something nostalgic about the combination of spinach, feta, olive oil, and dill. These are the flavours I grew up with, the ones that make me think of my Yiayia, long summer breakfasts in Cyprus, and plates full of greens and cheese.
This recipe takes all of that and wraps it into something quick enough to make before Pilates, work, or school drop-off.
How to Enjoy It
Serve it hot. Add chilli flakes. Squeeze lemon on top. Pair it with a coffee.
It’s one of those recipes that feels “extra” but takes barely any effort, my favourite kind.
Spanakopita Toast
Serves: 1-2
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Ingredients:
2 cups spinach, chopped
½ cup crumbled feta
½ cup cottage cheese
2 tbsp chopped dill
2 tbsp chopped parsley
1 tsp dried mint
Zest of ½ a lemon
2 eggs
Method:
1. Preheat your oven or air fryer to 180°C.
2. In a bowl, combine the spinach, feta, cottage cheese, dill, parsley, dried mint, lemon zest, and eggs. Mix until everything is well combined.
3. Spoon the mixture over your toast (two slices works perfectly) and spread it to the edges.
4. Bake for 10–12 minutes or until the topping is set and the edges are golden.
5. Serve immediately with a squeeze of lemon, chilli flakes, or a drizzle of olive oil whatever you’re in the mood for.
Cooking Notes
Cottage cheese gives you that high-protein hit and a creamy texture without being heavy.
Adjust the herbs depending on what you have at home. Dill is classic, but parsley or even basil works.
This mixture keeps well in the fridge for 2–3 days, so you can prep it ahead and make fresh toast each morning.